Mushroom Barley Chowder
October 25, 2022
This easy and affordable dish is so rich and delicious you will want to make it at least once a week. The chowder is amazing as it is, but you can adjust the recipe to your liking. Try adding cubed, sauteed beef for a heartier chowder, or adding cream to make it richer. I’ve made it with both!
- 6 cups beef stock
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tbsp garlic, minced
- 1 tbsp fresh sage, chopped fine
- 1 carrot, thinly sliced
- 2 celery ribs, thinly sliced
- 1 small onion, finely chopped
- 1/4 cup 1850 Wine Cellars Cabernet Franc
- 3/4 lb cremini mushrooms, thinly sliced
- 1/2 cup barley
- salt and freshly ground pepper
- flat-leaf parsley leaves, for garnish
In a large stock pot melt the butter with olive oil, then add the mushrooms and onion. Sauté until mushrooms are soft and onions are translucent. Add garlic and cook until golden, then add the rest of the vegetables. Season with salt, pepper, and sage. Pour the wine over the mixture and let cook over low heat for about 4 or 5 minutes. Add the beef stock and barley and let simmer until the barley is tender, about 40 to 60 minutes.
To serve, garnish with parsley and enjoy with a glass of 1850 Wine Cellars Cabernet Franc.
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