Katie Brown | Barley Soup with Blended Herbs and Meatballs

Ingredients

• 2 tablespoons butter
• 1 pound assorted wild mushrooms (shitake, cremini and oyster), sliced
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 celery stalk, chopped
• 6 cups beef broth
• 1/2 cup red wine
• 2 cups water
• 1 red bell pepper, chopped
• 1/2 pound parsnips cut into ½-inch pieces
• 3/4 cup pearl barley
• 1 10-12 ounce can crushed tomato
• 1/2 tablespoon fresh or dried thyme
• 1 tablespoon fresh parsley for garnish