Wild Mushroom Soup with Tomatoes and Barley

Author:Lori Gordon
Yield:6-8 servings


1/2 cups pearled barley
5 cups water
3 tbsp. olive oil
1/2 onion, chopped
2 cloves garlic, minced
1 stalks fresh celery, chopped
1/2 lb. assorted fresh wild mushrooms (such as shitake, portabella, crimini and oyster), sliced
1/2 tsp. sage
1/2 tsp. thyme
28 oz. peeled tomatoes
2 tbsp. tomato paste
1 cups red wine
1/2 tsp. salt
1/2 tsp. black pepper


  1. In a large pot, combine barley with 2 cups water. Bring to a boil, reduce heat and simmer for 20 minutes.
  2. Meanwhile, heat 2 tablespoons of olive oil in heavy large pot over medium-high heat and saute onions, garlic and celery for 10 minutes.
  3. 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.
  4. Chop tomatoes, reserving the juice, and add both to the barley when it's ready.
  5. Stir in remaining 3 cups water, tomato paste, wine and mushroom mixture.
  6. Bring to a boil, reduce heat to low and simmer soup for one hour.
  7. Stir in salt and pepper and adjust seasonings to taste.


Nutrition Facts

6-8 servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 6g9%
Saturated Fat
Trans Fat
Total Carbohydrate 24g8%
Dietary Fiber
Total Sugars
Includes Added Sugars
Protein 4g

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.