Heartwarming autumn soup with Long & Wild rice.
Heat the olive oil in a large pot over medium high heat. When hot, add the onions, garlic, carrots & celery. Sautée until softened, 5-7 minutes
Add in the can of tomatoes, barley, long&wild rice, thyme, bay leaf, wine, and stock of choice. Bring to a boil and reduce heat to simmer. Using the back of a wooden spoon, crush the tomatoes. Allow to cook for 40-50 minutes, or until the barley is cooked through and tender.
Add in the meat if using, Worcestershire, salt & pepper to taste, and the parsley. Simmer for another 5-10 minutes, until meat is warmed through. Serve.
Subscribe to our newsletter
