10/16/2026
Soup season is officially open. 🍂🍄
There's a moment every October when the windows fog up, the Dutch oven comes out of the cabinet, and dinner becomes something you can smell from the driveway. This is that soup.
Our Wild Mushroom & Sage Infused Olive Oil does double duty here — it browns the mushrooms with an earthy, savory depth right from the first sizzle, then goes back on top at the end, where the sage really wakes up. Hearty barley, a pot full of mushrooms, and one bottle doing all the heavy lifting.
🥣 Wild Mushroom & Barley Soup (serves 6)
Ingredients:
3 tablespoons The Olive Scene Wild Mushroom & Sage Infused Olive Oil, plus more for finishing
1 lb mixed mushrooms (cremini, shiitake, oyster), sliced
1 yellow onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon dried thyme (or a few fresh sprigs)
3/4 cup pearl barley, rinsed
8 cups vegetable or chicken broth
1 teaspoon salt, 1/2 teaspoon black pepper
1 teaspoon The Olive Scene Traditional Balsamic Vinegar
Fresh parsley, chopped, for garnish
Instructions:
Heat 2 tablespoons of the oil in a Dutch oven over medium-high. Add the mushrooms and let them sit undisturbed for 3–4 minutes before stirring — that's where the browning happens. Cook until golden, about 8 minutes total, then set aside.
Lower heat to medium. Add the remaining tablespoon of oil, then the onion, carrots, and celery. Cook 6–7 minutes until softened. Stir in garlic and thyme for 1 minute.
Add the barley, broth, browned mushrooms, salt, and pepper. Bring to a boil, then cover and simmer 40–45 minutes, until the barley is tender.
Stir in the balsamic. Ladle into bowls and finish each with a drizzle of Wild Mushroom & Sage oil and a pinch of parsley.
Better the next day, if it lasts that long. Make a pot this weekend and tag us in your bowl! 📸
