Preparation Time : 20 minutes
Cook : 1 hour 15 minutes
1/2 cup pearl barley
10 medium mushrooms
3 medium carrots
3. In an oven pot, heat oil over medium-high heat. Add celery and onion. Stir occasionally until golden brown. Increase heat to high; add sliced mushrooms. Stir occasionally until all liquid evaporates and mushrooms are lightly browned, 10 minutes.
4. Reduce heat to medium-high, stir in tomato paste and cook for 2 mins. Add broth, carrots, wine, barley and 3 cups water; heat to boiling over high heat. Reduce heat to low; cover and simmer for 20 to 25 minutes, until carrots and barley are tender.
5. Garnish, season and serve hot with croutons.