Portabella Soup with Tomatoes and Barley

In a large pot, combine barley with 2 cups water. Bring to a boil, reduce heat and simmer for 20 minutes. Meanwhile, heat 2 tablespoons oil in a large pan and saute onion, garlic and celery over medium heat for 10 minutes. Separate mushroom stems from caps, and add to vegetables with remaining 1 tablespoon oil. Saute 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. Stir in remaining 3 cups 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 seasonings.