Heat oil in large heavy-bottomed saucepan or soup pot over medium high heat. Add garlic and cook, stirring until fragrant but not browned. Add celery, mushrooms, carrot, Italian seasoning, salt and pepper and cook, stirring often, until mushrooms have released their juices and vegetables start to soften. 4 to 6 minutes. Add wine, increase heat to high and bring to a boil. Boil until wine is almost completely evaporated, about 4 minutes. Add broth, cover and bring to a boil. Reduce heat to low and simmer until vegetables are soft. 5 to 8 minutes. Stir in barley, chicken and scallions, increase heat to high and cook until heated through, 1 to 3 minutes.
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