Wild Mushroom with Tomatoes and Barley Soup
Ingredients
- ½ C pearl barley
- 5 C water
- 3 T olive oil
- ½ onion chopped
- 2 garlic cloves minced
- 1 celery stalk chopped
- ½ lbs. wild mushrooms
- ½ t sage
- ½ t thyme
- 26 oz. can of whole peeled tomatoes
- 2 T tomato paste
- 1 C red wine
- ½ t salt
- ½ t pepper
Instructions
- In a large pot, combine barley with 2 cups of water. Bring to a boil, reduce heat, and simmer for 20 minutes.
- Meanwhile, heat 2 tablespoons oil in a large pan and sauté onion, garlic, and celery over medium heat for 10 minutes. Separate mushroom stem from caps; chop the stems, slice the caps, and add to vegetables with remaining 1 tablespoon of oil. Sauté 2 minutes, add sage and thyme, and continue cooking for 1 more minute. Remove from heat and set aside.
- Chop tomatoes, reserving the juice, and add both to the barley when it is ready. Stir in the remaining 3 cups of water, tomato paste, wine, and mushroom mixture. Bring to a boil, reduce heat to low, and simmer soup for 1 hour. Stir in salt and pepper. Taste soup and adjust seasoning to taste.