MUSHROOM, BARLEY AND BACON SOUP

3 slices bacon, chopped
1 3/4 cups chopped onion
3 cloves garlic, minced
1 pound button or crimini mushrooms, trimmed and halved
2 tablespoons tomato paste
4 cups low-sodium beef or vegetable broth
1 cup uncooked pearl barley
1 teaspoon dried oregano
3 cups water
1 teaspoon red wine vinegar
1/4 cup chopped fresh parsley leaves

Cook the bacon in a large pot set over medium-high heat 3 to 5 minutes, until crisp. Reduce the heat to medium.

Add the onion and garlic. Season with salt and pepper. Cook and stir 5 minutes.

Add the mushrooms. Cook and stir 6 minutes.

Stir in the tomato paste and cook 1 minute more.

Add the broth, barley, oregano, and water. Bring to a boil. Reduce the heat to medium low and simmer, partially covered, 35 to 40 minutes, until the barley is tender. Add more water to thin the soup, as needed.

Stir in the vinegar. Season with salt and pepper to taste. Finish with parsley.

Makes 6 servings
Adapted from source: Enlightened Soups by Camilla V. Saulsbury