Mushroom Barley Soup

INGREDIENTS
6 cups (1420ml) of Vegan Beef Broth
1 cup (185g) Pearled Barley dry
1 cup (45g) Kale chopped
16oz (454g) of Mushrooms sliced thick (baby bella or white button)
1 Onion (270g) diced
2 medium Carrots (160g) diced
2 ribs Celery diced
6 small (360g) Red or YellowPotatoes peeled and diced
3 cloves of Garlic minced
1 1/2 Tbsp (23ml) Avocado Oil
1 Tbsp (15g) fresh Thyme chopped
1 Tbsp (15ml) Red Wine Vinegar
1 Tbsp (15g) Miso Paste
2 Bay Leaves
Salt & Pepper to taste
Plus up to 2 cups (472ml) of Water if needed
INSTRUCTIONS
1. In a large pot on medium heat add the oil and sauté the onions for 5 minutes. Add in the celery and carrots and continue cooking for another 5-6 minutes.
2. Add in the sliced mushrooms and thyme and let cook for 5-7 minutes or until the mushrooms have release their water and started to brown.
3. Add in the diced potatoes and cook for another 5-7 minutes. Add in the garlic and miso paste. Mix until the miso has dissolved or it coats all of the veggies.
4. Add in the barley and bay leaves and mix through. Add in the broth, mix and cover. Lower the temperature to medium low and simmer for 30-40 minutes stirring occasionally. As the barley cooks it will absorb the broth so you may need to add additional water. Add a cup at a time if needed.
5. Once the barley is cooked (it will plump) and vegetables are tender add in the chopped kale and vinegar. Cook for another 15 minutes, check for seasoning and add salt & pepper if needed. Serve with a piece or two of hearty bread.