- Heat the oil in a stock pot over medium heat. Add the onions, and sauté for about 5 minutes, or until they are translucent. Reduce the heat just a touch, add the barley, garlic, and thyme, and sauté for another 3 to 5 minutes.
- Stir in the mushrooms, followed by the Organic Mushroom Broth, tomato paste, vinegar, bay leaf, and I would start with 1/4 Teaspoon of salt and the miso, if using.
- Bring the soup to a boil, reduce the heat to low, cover, and allow the soup to simmer for at least 1 hour, or until the barley is nice and tender.
- Season to taste with additional salt and black pepper to taste.