Mushroom Barley Soup (Vegan)

Yields: about 2 quarts

Ingredients

Instructions

1. Cook 1 cup barley with 3 cups water. Bring barley and water to boil, then let simmer for about 40 minutes. (Or cook according to directions on the package.)

2. In a separate large pot, heat oil over medium-high heat. Add onions, carrots, and celery, stirring occasionally. Cook about 6 minutes, then add garlic and cook for one more minute. Onions should be translucent and garlic fragrant.

3. Add the mushrooms and cook, stirring occasionally, until the mushrooms have let off their liquid and wilted, approximately 10 minutes.

4. Add the wine, stock, tamari, thyme sprigs, salt, pepper, and bay leaf. Bring to a boil, then turn heat down to simmer the soup.

5. When the barley is fully cooked, drain and add to the soup. Taste and adjust seasoning as necessary. Remove bay leaf and thyme sprigs prior to serving.

6. Serve hot with chopped parsley garnish.