Mushroom Barley Soup

Ingredients:

1 tablespoon oil
1 small onion, chopped
1/2 cup barley
2 cloves garlic, minced
3 sprigs fresh thyme
8 ounces cremini mushrooms, sliced
4 cups vegetable stock
2 tablespoons tomato paste
1 teaspoon balsamic vinegar
1 bay leaf
salt and pepper, to taste

Presoak the barley.

In a saucepan, heat oil and cook onion until tender. Add mushroom and bay leaf and cook until softened. Add thyme and garlic.

Pour stock over mixture and add tomato paste, balsamic vinegar, and barley. Cover and bring to a simmer. Simmer until barley is cooked through. Season as needed and remove bay leaf.