A hearty soup that can be the cornerstone of a vegetarian meal.
Cook onion, garlic and carrot with ½ t. salt, thyme and coriander in the heated olive oil in large stock pot over medium heat, stirring occasionally, until onion is pale golden, about 10 minutes.
Stir in tomatoes with their juice, stock, barley and ½ t. salt and pepper. Cover and simmer briskly, until barley is tender, about 50 minutes. (If using quick cooking barley, cook for about 15 minutes).
Add diced mushrooms. Cook, stirring occasionally until mushrooms are soft, about 7 minutes.
Stir in spinach, parsley and basil and cook 3 minutes. Season with extra salt and pepper if needed.
You can always add a little extra broth or water to this soup if it thickens more than you like as you cook it or even the next day. I like to eat it thick. If you add water, you may need a touch more salt and pepper as well.