Soup

This soup was delicious!  Very rich and filling.  Just follow the directions and it hits the spot.  I used the miso and no salt besides that. I doubled it as well - which was very easy to do with this recipe.

Hearty Mushroom Barley Soup / Stew

·         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 the inexpensive pearl barley)

·         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 (see my notes in the post above) and black pepper to taste.

Yields 2 hearty, meal-sized servings