This earthy soup has a stew-like richness and delicious umami depth that hits the spot on a cool day. In terms of nutrition, it's also high in fiber, protein, and essential micronutrients, like a range of B vitamins.
Author: Alisa Fleming
Recipe type: Entree
Cuisine: American
Serves: 3 servings
Ingredients
1 tablespoon olive oil
1¼ cups chopped onion (about ½ large onion)
½ cup dry pearl barley, rinsed
2 large garlic cloves, minced
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 teaspoon white miso (see Miso Note below)
1 bay leaf
¼ to 1 teaspoon salt, to taste
Freshly ground black pepper, to taste
Instructions
Heat the oil in a large pot over medium heat. Add the onion and sauté for 5 minutes, or until translucent.
Reduce the heat to medium-low. Add the barley, garlic, and thyme, and sauté for 3 minutes.
Stir in the mushrooms. Add the broth, tomato paste, vinegar, miso, bay leaf, and ¼ teaspoon salt and stir to combine. Bring the soup to a boil. Reduce the heat to low, cover, and simmer for at least 1 hour, or until the barley is tender.
Season to taste with more salt, if desired, and black pepper.
Divide the soup between 3 bowls, to serve.
Store leftover soup in an airtight container in the refrigerator for up to 2 days.
Notes
Miso Note: I use a white, light, or mild miso. It can be found refrigerated, usually near the produce section, or shelf-stable in the Asian section of grocers. It lasts a very long time, so don't worry about getting a full container. I do recommend the miso, but if you can't easily locate it, omit it. When you taste test at the end of the cooking time, you might find that a little more salt is needed since the miso does add saltiness.