Hearty Wild Mushroom and Barley Soup (Vegan)

Your non-veggie friends will never miss a thing!

serves 4

cook organic!
1 large onion, chopped
4 garlic cloves, minced
1/2 pound button or cremini mushrooms, cleaned and halved
1 ounces dried wild mushroom mix
2 teaspoons tomato paste, sodium-free and sugar-free
3 cups reduced sodium vegetable broth
1 cup whole hulled or pearled barley
1 teaspoon dried oregano
1 teaspoon red-wine vinegar
1/4 cup fresh parsley, chopped
sea salt, fresh ground pepper
extra virgin olive oil

1. DAY BEFORE: Soak barley in water overnight. Rinse, drain and pick through.

2. BEFORE VEGETABLE PREP: Soak dried mushrooms in 3 cups of warm water for 20 or so minutes. Squeeze out any excess water and cut into bite size pieces. Set water aside for use later.

3. In a large stock pot, add some olive oil, the onions and garlic. Season with sea salt and pepper. Cook over medium heat until the onion starts to brown, 5 minutes or so.

4. Add mushrooms, stirring often, until they are tender and the pot is almost dry, 5-10 minutes. Stir in tomato paste and cook 1 minute.

5. Add broth, barley, oregano, and leftover mushroom water and bring to a boil. Reduce heat and simmer, partially covered until barley is tender, 30 to 50 minutes.

6. Add more water to thin the soup, as needed. Season with sea salt and pepper, stir in vinegar.

7. Serve and garnish with parsley!

Note: You can use quick cooking barley, but it is processed and lacks in it’s nutritional value.