This is a simply, earthy soup that is perfect for the fall. D and I just got back from getting married, and we returned to a crisp day that demanded soup. We didn’t want anything that took too long to put together. This was the perfect solution!
You will need:
- 2 T unsalted butter
- 2 T olive oil
- 1 large sweet onion, sliced thin
- 4 cloves garlic, minced
- 16 oz baby bella mushrooms, sliced
- 1 T dried thyme
- 1/2 c sherry (or white wine)
- 1 can (6 oz) tomato paste
- 4 T miso paste
- 1 T balsamic vinegar
- 1 T red wine vinegar
- 1 can (14.5 oz) diced tomatoes with their juices
- 1 can (14.5 oz) white beans, rinsed and drained
- 4 c beef stock (or whatever stock makes you happiest)
- 1/2 c barley
- Salt and pepper, to taste
Then you will…
- In a large soup pot, melt the butter with the olive oil over medium-low heat.
- Add the onion and garlic, stirring to coat.
- Allow to soften about 5 minutes.
- Add the mushrooms and thyme to the pot. Cook until the liquid is evaporated, and the mushrooms are lightly browned. Stir occasionally.
- De-glaze the pan with the sherry or wine. Scrape up the browned bits from the bottom of the pan; allow some to cook off for about 3 minutes.
- Mix in the tomato paste, miso, and the vinegars.
- Stir in the diced tomatoes and beans.
- Add the stock and bring to a bubble.
- Season with salt and pepper to taste.
- Stir in the barley and allow the soup to simmer until the barley is tender (about an hour).
- Serve with warm, crusty bread.