Heaven in a Bowl

Easily one of the best Soups I have ever made.  So hearty and healthy with such a great flavor!

Plenty of protein with the Barley and Mushrooms, serve with a big green salad....it just does not get much better!!

(Found this one on Pinterest)

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) Vegetable or Mushroom Broth (I used Better than Bouillon)
• 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 and black pepper.