Wild Mushroom Soup with Tomatoes and Barley
|1/2 cups||pearled barley|
|3 tbsp.||olive oil|
|2 cloves||garlic, minced|
|1 stalks||fresh celery, chopped|
|1/2 lb.||assorted fresh wild mushrooms (such as shitake, portabella, crimini and oyster), sliced|
|28 oz.||peeled tomatoes|
|2 tbsp.||tomato paste|
|1 cups||red wine|
|1/2 tsp.||black pepper|
- 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 of olive oil in heavy large pot over medium-high heat and saute onions, garlic and celery for 10 minutes.
- Separate mushrooms caps from stems; chop the stems, slice the caps and add to vegetables with remaining 1 tablespoon oil. Sauté 2 minutes, add thyme and sage 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's ready.
- Stir in remaining 3 cups water, tomato paste, wine and mushroom mixture.
- Bring to a boil, reduce heat to low and simmer soup for one hour.
- Stir in salt and pepper and adjust seasonings to taste.
|Amount per serving
|% Daily Value*|
|Total Fat 6g||9%|
|Total Carbohydrate 24g||8%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.