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Export 20 ingredients for grocery delivery
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.
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