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Mushroom Barley and Brie Soup

I used a mixture of mushroom and chicken broth, but you can use one or the other if you prefer.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main Course, Soup
Servings: 8 people
Author: Marissa Stevens

Ingredients

  • 1 tablespoon olive oil
  • 2 large shallots coarsely chopped
  • 4 cloves garlic chopped
  • 2 carrots diced
  • 2 celery ribs diced
  • 1 cup pearled barley
  • 1/2 cup dry white wine
  • 1 1/2 pounds mushrooms
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon finely ground white pepper
  • 4 cups mushroom broth
  • 4 cups chicken stock
  • 6 ounces brie rind removed and cut into small chunks
  • salt and freshly ground black pepper to taste

Instructions

  • Heat olive oil in a soup pot over medium heat. Add shallots, garlic, carrots and celery; cook and stir 2 minutes. Add barley and white wine; cook and stir 2 minutes more. Add mushrooms, thyme, pepper, broth and stock. Bring to boil and reduce heat; simmer 50 minutes.
  • When barley and vegetables are tender, stir in brie. Cook and stir until brie has melted in to soup. Season to taste with salt and freshly ground black pepper and serve.

Nutrition

Calories: 270kcal | Carbohydrates: 32g | Protein: 13g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 802mg | Potassium: 614mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3002IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 2mg

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