Portabella Soup with Tomatoes and Barley
Ingredients
- 1/2 cup pearl barley
- 5 cup water
- 3 tablespoon olive oil
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 celery stalk, chopped
- 1/2 pound mushrooms (Portabella, shiitake, morel, cepes)
- 1/2 teaspoon sage
- 1/2 teaspoon thyme
- 28 ounce can whole peeled tomatoes
- 2 tablespoon tomato paste
- 1 cup red wine
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
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.