Hearty Mushroom Barley Soup / Stew

1 tbs olive oil

½ medium onion, slivered (about 1¼ cups)

½ c quick cook pearled barley, rinsed

2 minced garlic cloves

1 tsp dried thyme

8 oz sliced button or cremini mushrooms

4 c  beef broth

1 tbs 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