• Ingredients: 27
  • Serves: 8

Mushroom and barley soup with mushrooms, butter, onion, chopped, leek , chopped, canned chicken broth, white potatoes , peeled, diced, carrot, peeled, chopped, pearl barley, bay leaves.


For the dressing

  • 8 cups packed escarole, rinsed, spun dry, and torn into pcs.
  • 6 cups packed fresh spinach leaves, washed well, spun dry, and torn into pcs.
  • 1 cup finely chopped red onion

For the confit:

Final Enrichment:

  • 2 tbsps. good-quality port
  • 2 tbsps. unsalted butter


  • 1/2 cup butter
  • Freshly grated Parmesan cheese
  • Fresh Italian parsley sprigs

For plating

  • Special equipment: cheesecloth; a deep-fat thermometer

For assembly


  1. Step 1 Separate mushroom stems from caps. Slice caps and set aside. Chop stems. Melt butter in heavy large saucepan over medium-high heat.

    For this step you will need

  2. Step 2 Add mushroom stems, onion and leek and sauté until tender, about 8 minutes. Mix in chicken broth, potatoes, carrot, barley and bay leaves.

    For this step you will need

  3. Step 3 Cover mixture and simmer 30 minutes. Uncover soup, add mushroom caps and continue simmering until vegetables are very tender, about 25 minutes.

Nutrition information

Calories 234 Carbohydrates 24 g (8%)
Fat 9 g (14%) Protein 16 g (31%)
Saturated Fat 5 g (23%) Sodium 1,586 mg (66%)
Polyunsaturated Fat 1 g Fiber 5 g (18%)
Monounsaturated Fat 3 g Cholesterol 18 mg (6%)