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Mushroom Barley Soup by Hannah Kaminsky
Ingredients
  • 3 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 1 pound sliced cremini or button mushrooms
  • 4 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¾ cup dry pearl barley
  • 6 cups vegetable stock, divided
  • 2 tablespoons soy sauce
  • 2 tablespoons balsamic vinegar
  • ½ cup fresh parsley, minced
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