Comforting Slow-Cooked Mushroom Barley Soup

Step 1

Start by soaking the pearl barley in a bowl of boiling water and let it sit for about 10 minutes. While that’s soaking, heat some canola oil in a large saucepan over medium heat. Add the chopped onion, celery, and carrot, and cook them gently until they’re soft, which usually takes around 5 to 7 minutes. Then, toss in the mushrooms and cook everything together until the mushrooms have browned and softened, about 5 more minutes. Once the barley is ready, drain it well and stir it into the vegetable mixture. Add the garlic and tomato paste, mixing everything thoroughly before pouring in the beef stock. Season with oregano, salt, black pepper, and a splash of Worcestershire sauce. Bring the soup to a boil, then lower the heat and let it simmer gently for an hour to let all the flavors meld beautifully.