Barley and Mushroom Cream Soup with Truffle Oil

This is a healthy, vegetarian soup, very rich in protein. It can, in fact, be a meal in itself when served with bread. It looks really fancy and smells fragrant, with that truffle oil drizzled on top.

See the health benefits of barley here.

BARLEY & MUSHROOM CREAM SOUP WITH TRUFFLE OIL
Serves 6

1 small onion, minced
1/2 head of garlic, minced
2 tablespoons oil
1 knob of butter
Splash of white wine
1 cup brown Swiss mushrooms, chopped into 1 cm cubes
1/2 cup barley, cooked in 1.5 cups water
1 litre milk
1 chicken flavored bouillon (replace with salt to taste, to make fully vegetarian)
1 teaspoon nutmeg
1/4 cup chopped fresh Italian parsley
Freshly ground pepper, to taste
Truffle oil

PROCEDURE:

1.  Heat oil and add butter. Once hot and butter is melted, sauté the onion until translucent. Add the garlic and sauté until slightly brown.  Add chopped mushrooms and keep mixing until mushrooms are softened, about 5 minutes. Cover for 5 minutes.

2. Add splash of white wine; mix well. Add about half of the milk, the nutmeg and the chicken bouillon. Mix well.  Add the cooked barley and heat to a slow boil.

Note: To cook 1/2 cup barley, put it in 1 1/2 cups of water. Add some salt and boil until barley is soft and the water is fully absorbed.  Rinse the barley and drain. This can be done ahead.

3.  Cover the pot and simmer with a low fire for about 10 minutes. Turn off the flame. Stir in the chopped Italian parsley and the ground pepper to taste.

If you are not serving the soup right away, you will find that the barley will absorb more of the milk and the soup will have the consistency of porridge. Add more of the milk to thin it out. Season to taste.

4.  Ladle the soup into individual bowls. Add a spiral of truffle oil on top. I used this brand: