Mushroom Barley Soup
Author: Alisa Fleming
Serves: 2
- 1 tablespoon oil (I used grapeseed, but olive or vegetable will do)
- ½ medium onion, slivered (about 1¼ cups)
- ½ cup dry barley, rinsed (I used pearl)
- 2 large garlic cloves, minced (or about 2 teaspoons bottled minced garlic)
- 1 teaspoon dried thyme
- 8 ounces sliced button or cremini mushrooms
- 4 cups (1 quart) beef or mushroom broth
- 1 tablespoon tomato paste
- 1 teaspoon balsamic vinegar
- 1 bay leaf
- ¼ -1 teaspoon salt, to taste
- 1 teaspoon miso paste (or simply more salt to taste)
- Freshly ground black pepper to taste
- Heat the oil in a stock pot over medium heat.
- Add the onions, and sauté for about 5 minutes, or until they are translucent.
- Reduce the heat just a touch, add the barley, garlic, and thyme, and sauté for another 3 to 5 minutes.
- Stir in the mushrooms, followed by the broth, tomato paste, vinegar, bay leaf, and I would start with ¼ teaspoon of salt and the miso if using.
- Bring the soup to a boil, reduce the heat to low, cover, and allow the soup to simmer for at least 1 hour, or until the barley is nice and tender.
- Season to taste with additional salt and black pepper to taste.
Recipe by Go Dairy Free at https://www.godairyfree.org/alisa-s-blog/alisa-s-milk-free-blog/frugal-foodie-friday-mushroom-barley-soup
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