Lots of BRACKETS on this one!
If you want vegan, use vegetable broth and you’re there. Or use other stock if that isn’t a concern (I like beef stock with mushrooms & onions).
The pearl barley makes this soup a meal, if you want something lighter, then just don’t add it! (and decrease the amount of broth)
If you don’t have our Wild Mushroom and Sage Olive Oil, substitute Gourmet Garlic or Tuscan Herb, or…
We love having ‘wiggle room’ in our recipes!


1/2 cup uncooked pearl barley
1 large Spanish/sweet onion, sliced
1 carrot shredded
3 cloves of garlic, crushed
4 Tablespoons SOOC Wild Mushroom & Sage Olive Oil, divided
4 Tablespoons SOOC Neapolitan Herb Dark Balsamic
1 lb of  mushrooms, trimmed and sliced
4 cups of vegetable broth (or other if you aren’t making it vegan), divided
Salt and pepper to taste.


In a heavy pot or dutch oven add the pearl barley and 1 cup of broth. Bring to a boil, then simmer, covered for 20 minutes and set aside.

In a large frying pan (w/lid) sauté the onions, carrot and garlic in the SOOC Wild Mushroom & Sage olive oil with salt and pepper to taste.  When the onions are translucent, add all the sliced mushrooms, cover & cook, stirring occasionally for 5 minutes, then stir in the SOOC Neapolitan Herb Balsamic Vinegar, simmer another 5 minutes, uncovered. At this point set aside approximately 1/4  of the mushroom mixture. Add the rest of the broth (3 cups) and simmer for the final 5 minutes. Blend the soup in batches, until creamy.  Pour into the dutch oven with the cooked barley and add the mushrooms you set aside. Reheat and serve with a drizzle of the wild mushroom olive oil.