Hearty Mushroom and Barley Soup, Slow-Cooked

Ingredients 0/14

Directions

Pour boiling water over the pearl barley in a bowl and let it soak for about 10 minutes. While that’s soaking, heat some canola oil in a big saucepan over medium heat. Toss in the chopped onion, celery, and carrot, and cook them gently until they’re soft and fragrant, about 5 to 7 minutes. Next, add the mushrooms to the pan and keep stirring until they’ve softened and taken on a nice brown color, which should take another 5 minutes or so. Drain the barley well, then mix it into the veggies. Stir in the garlic and tomato paste, making sure everything is well combined before adding the beef stock. Season the soup with oregano, salt, pepper, and a splash of Worcestershire sauce. Bring it all to a boil, then lower the heat and let it simmer gently for an hour to let the flavors meld together.