I recognize that this stew is non high inwards the listing of things that await appetizing. Mushrooms too barley actually precisely don’t produce it for me, stylistically. That existence said, it was easy, filling comfort food. Mine ended upwards fairly thick, because I added a loving cup of cooked rice to it at the halt of the simmer time, too I’m non certain if that was a practiced deed or not. I would definitely instruct far in ane lawsuit again (although mayhap inwards the winter?) but I would halve the love apple tree paste, because it ended upwards existence a picayune overpowering.
1 Tablespoon Oil
½ Medium Onion, slivered (about 1¼ cups)
½ Cup Dry Barley, rinsed
ii Large Garlic Cloves, Minced (or well-nigh ii teaspoons bottled minced garlic)
1 Teaspoon Dried Thyme
8 Ounces Sliced Button or Cremini Mushrooms
iv Cups (1 quart) Beef or Mushroom Broth
1 Tablespoon Tomato Paste
1 Teaspoon Balsamic Vinegar
1 Bay Leaf
¼ -1 Teaspoon Salt to Taste
1 Teaspoon Miso Paste (or only to a greater extent than common salt to taste)
Freshly Ground Black Pepper to Taste
- Heat the crude inwards a stock pot over medium heat. Add the onions, too sauté for well-nigh v minutes, or until they are translucent.
- Reduce the rut precisely a touch, add together the barley, garlic, too thyme, too sauté for some other iii to v minutes.
- Stir inwards the mushrooms, followed past times the broth, love apple tree paste, vinegar, bay leaf, too I would root amongst ¼ teaspoon of common salt too the miso if using.
- Bring the soup to a boil, cut down the rut to low, cover, too permit the soup to simmer for at to the lowest degree 1 hour, or until the barley is prissy too tender.
- Season to sense of savour amongst additional common salt (see my notes inwards the post service above) too dark pepper to taste.