Savory Slow-Cooked Mushroom Barley Soup Recipe

Step 1

In a cozy kitchen dance, mingle pearl barley with hot water in a bowl, allowing them to mingle and soften for a delightful 10 minutes.

Step 2

Next, in a bubbling symphony, warm canola oil in a spacious saucepan over a gentle flame. Toss in the trio of onion, celery, and carrot, letting them waltz in the oil until tender and fragrant, about 5 to 7 minutes.

Step 3

As the vegetables harmonize, introduce mushrooms to the mix, stirring until they transform into a rich, earthy brown hue, an enchanting 5 minutes of culinary alchemy.

Step 4

Once the barley has had its soak, bid adieu to any lingering moisture as you fold it into the mushroom medley, creating a tapestry of flavors and textures.

Step 5

Add a sprinkle of minced garlic and a dollop of tomato paste to the ensemble, blending until all the ingredients pirouette in harmony. Pour in the beef stock, infuse the concoction with a dash of oregano, a pinch of salt, a twist of black pepper, and a gentle drizzle of Worcestershire sauce for depth.

Step 6

Let the pot bubble and whisper sweet promises as it comes to a boil. Lower the heat to a gentle murmur, allowing the soup to simmer and meld flavors for a luxurious hour of simmering perfection.