Step 1

Heat oil in a large pot or Dutch oven over medium heat.

Step 2

Add onion and celery and cook until softened, about 6 to 8 minutes.

Step 3

Add sliced mushroom, garlic, dried oregano, dried basil, 1/2 teaspoon salt and 1/4 teaspoon pepper (freshly cracked, if possible). Cook stirring frequently for about 5 minutes.

Step 4

Sprinkle flour over the cooked mushroom mixture then stir it all together to coat evenly. Cook for about one minute, stirring constantly.

Step 5

Pour in the wine and continue to stir it up.

Step 6

Add tomato paste, potatoes, carrots, and barley. Then, pour in the vegetable broth. Stir the mixture gently but thoroughly.

Step 7

Top stew mixture with fresh thyme and bay leaves.

Step 8

Bring to a boil over medium-high heat, the reduce to medium low heat. Let vegetable soup simmer until barley is cooked, about 45 minutes.

Step 9

Add salt and pepper to taste.

Step 10

Garnish with chopped fresh parsley, sliced green onions or chives, if desired.