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Truffle Barley Soup

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  • 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


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.

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