Mushroom Barley Soup
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
  1. Heat the oil in a stock pot over medium heat.
  2. Add the onions, and sauté for about 5 minutes, or until they are translucent.
  3. Reduce the heat just a touch, add the barley, garlic, and thyme, and sauté for another 3 to 5 minutes.
  4. 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.
  5. 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.
  6. Season to taste with additional salt and black pepper to taste.
Recipe by Go Dairy Free at