Step 1

In a large stock pot, heat the oil over medium heat. Add the onion and carrots and saute until tender, about 5 minutes. Season with salt and pepper. Stir occasionally to see if more oil is needed to prevent sticking and burning

Step 2

Add the garlic and stir – cook 30 seconds to 1 minute or until fragrant

Step 3

Add the mushrooms and cook until their liquid is released, about 4 minutes

Step 4

Add both broths, water, vinegar, tomato paste, spices and bay leaf. (NOTE:  if you want a thicker soup you can use an immersion blender at this point BEFORE adding the bay leaf to desired consistency, that’s what I did)

Step 5

Bring to a boil and immediately turn down to simmer

Step 6

Add the barley and cook 45 minutes – 1 hour or until barley is tender

Step 7

Remove the bay leaf and check for seasoning. Add more seasonings if necessary and enjoy!