Rita Heikenfeld's Mushroom Barley Soup

Some people like a drizzle of red wine vinegar to finish off the soup. I made this with the 3 cans of broth and 1 can of water. Next time I’ll use all broth.
4-5 strips bacon, cut up
2 cups chopped onion
1 tablespoon garlic
1 pound Cremini or other mushrooms, sliced
1 scant tablespoon tomato paste
4 cans beef broth (or 3 cans broth and 1 can water)
1 cup quick cooking barley
1 teaspoon dried marjoram or oregano

Sauté bacon until crisp. Add onion and garlic .Cook until onion is starting to brown. Add mushrooms and cook until tender and pot is beginning to get dry. Stir in rest of ingredients and bring to a boil. Reduce heat to a simmer and cook until barley is tender, about 20 minutes. Season with salt and pepper.

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