Mushroom Barley Soup by Hannah Kaminsky - Jazzy Vegetarian - Vegan and Delicious!
Mushroom Barley Soup by Hannah Kaminsky
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Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 1 pound (16 ounces) sliced cremini or button mushrooms
- 1/2 pound (8-ounces) green beans, cut into 1-inch pieces
- 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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