Rich & Hearty Mushroom Barley Soup
"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. *Vegetarian/Vegan Option..."
INGREDIENTS
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1 Tablespoon Olive Oil
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1/2 Medium Onion, slivered (about 1-1/4 Cups)
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1/2 Cup Dry Barley, rinsed
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2 Large Garlic Cloves, Minced (or about 2 Teaspoons bottled minced garlic)
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1 Teaspoon Dried Thyme
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8 Ounces Sliced Button or Cremini Mushrooms
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4 Cups Pacific Foods Organic Mushroom Broth or Beef Broth (use Mushroom broth for vegetarian/vegan option*)
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1 Tablespoon Tomato Paste
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1 Teaspoon Balsamic Vinegar
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1 Bay Leaf
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1/4 - 1/2 Teaspoon Salt, or to taste
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1 Teaspoon Miso Paste (or simply more salt to taste)
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Freshly Ground Black Pepper to Taste
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