This delicious truffle barley soup is terrific in cold weather months. Thanks to Delynn from Spokane WA for sharing with us!

Ingredients:

• ¾ C barley


• 2 T Le Caprice de Nature


• 3 medium size celery stalks sliced


• 1 large onion chopped


• 1 ½ pounds mushrooms thickly sliced (assorted varieties works nicely)


• 2 T tomato paste


• 2 13 ¾ to 14 ½ ounce cans organic beef broth


• 5 medium size carrots, cut in ¼ inch thick slices


• ¼ C dry Sherry


• 1 ½ t sea salt


• TOOC White Truffle Olive Oil for drizzling


• Fresh sage

Preparation:
In a 3 quart saucepan over high heat, heat barley and 4 Cups water to boiling. Reduce heat to low; cover and simmer 30 minutes Drain barley; set aside.

Meanwhile, in Dutch oven or saucepot over medium high heat, heat Le Caprice add celery onion and cook 8 to 10 minutes until golden stirring occasionally. Add mushrooms and cook until lightly browned stirring occasionally.

On medium high heat add tomato paste and cook, stirring 2 minutes. Add beef broth, carrots, sherry, salt, barley and 4 cups water; heat to boiling. Reduce heat to low; cover and simmer 20-25 minutes until carrots and barley are tender.

Serve in bowls and drizzle each with TOOC White Truffle Olive Oil. Garnish with fresh Sage.