1. Heat 15ml olive oil in a large pot over medium heat. Add 100g diced onion, 100g diced carrots, and 75g diced celery. Cook for 5-7 minutes until softened. 2. Add 9g minced garlic and cook for 30 seconds until fragrant. 3. Add 250g sliced mushrooms and cook for 5-7 minutes until they release their moisture and begin to brown. 4. Add 80g pearl barley, 1L vegetable broth, 3g chopped thyme, 1 bay leaf, 15ml soy sauce, 5ml balsamic vinegar, and black pepper. 5. Bring to a boil, then reduce heat and simmer, covered, for 35-40 minutes until barley is tender. 6. Remove bay leaf. 7. Serve garnished with 10g chopped parsley and 10g nutritional yeast (if using).