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Heat oil in a large pot or Dutch oven over medium heat.
Add onion and celery and cook until softened, about 6 to 8 minutes.
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.
Sprinkle flour over the cooked mushroom mixture then stir it all together to coat evenly. Cook for about one minute, stirring constantly.
Pour in the wine and continue to stir it up.
Add tomato paste, potatoes, carrots, and barley. Then, pour in the vegetable broth. Stir the mixture gently but thoroughly.
Top stew mixture with fresh thyme and bay leaves.
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.
Add salt and pepper to taste.
Garnish with chopped fresh parsley, sliced green onions or chives, if desired.