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Mushroom Barley Soup

Alisa Fleming
  • minutes
  • Serves 2

INGREDIENTS

1 tbsp

oil (I used grapeseed, but olive or vegetable will do)

1/2

medium onion, slivered (about 1¼ cups)

1/2 cup

dry barley, rinsed (I used pearl)

2

large garlic cloves, minced (or about 2 teaspoons bottled minced garlic)

1 tsp

dried thyme

8 oz

sliced button or cremini mushrooms

4 cups

beef or mushroom broth

1 tbsp

tomato paste

1 tsp

balsamic vinegar

1

bay leaf

1 tsp

salt, to taste

1 tsp

miso paste (or simply more salt to taste)

Freshly ground black pepper