Rich & Hearty Mushroom Barley Soup

Recipe inspiration:

My husband absolutely loves hot soup, he could eat it any day of the year. So I am always working on new creations to keep things interesting. This particular soup came about when I wanted something different from and ordinary beef and barley soup. I substituted mushrooms for the beef and pulled in some new flavors from both Italian and Asian cuisine that seem to marry perfectly for a unique but full-bodied flavor. We both love it, and with Pacific’s Mushroom Broth it is perfect for a meat-free and vegan meal.

This barley soup is more of a stew, since we like our soups chunky, warm, and filling. You can always add more broth if desired.

Recipe ingredients:

1 Tablespoon Olive Oil
1/2 Medium Onion, slivered (about 1-1/4 cups)
1/2 Cup Dry Barley, rinsed (I use 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) Pacific Foods Mushroom Broth or Beef Broth
1 Tablespoon Tomato Paste
1 Teaspoon Balsamic Vinegar
1 Bay Leaf
1/4 - 1/2 Teaspoon Salt, or to taste
1 Teaspoon Miso Paste (or simply more salt to taste)
Freshly Ground Black Pepper to Taste

Cooking instructions:

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 1/4 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.

Yields 2 hearty, meal-sized servings