Mushroom Barley Soup

1/2 cup pearl barley

2 Tbl olive oil

1 onion, diced

2 stalks celery, diced

2 carrots, diced

¾ lb fresh shiitake mushrooms, thinly sliced.  (Or you can use baby bella mushrooms)

2 cloves garlic, minced

6 cups vegetable stock

2 Tbl soy sauce

1/2 cup pearl barley

2 Tbl minced fresh thyme

1 Tbl dry wine or Sherry

Salt

Freshly ground pepper

1. Cook the barley in 2 cups of salted water broth until the water is absorbed. You can use broth if you want more flavor.

2. Heat oil in large heavy pot over medium-high heat and sauté onion, celery and carrots, stirring occasionally, until tender, about 10 minutes.  Add mushrooms and garlic and cook, uncovered, stirring occasionally, until  browned, about 15 minutes.

3. Add the 6 cups stock, soy sauce, barley, thyme and wine.  Reduce heat to low, cover partially and simmer gently 45 minutes.  Season with salt and pepper to taste. 

NOTE FROM NAOMI:  I’ve found the “No Chicken – Chicken Broth” from Whole Foods gives it the richest flavor.