Mushroom Barley Soup

This recipe serves:  6 12

1/2 tablespoon olive oil
1/3 cup finely chopped carrots
1/3 cup finely chopped celery
1 large onion, chopped
salt to taste
freshly ground black pepper
1 bay leaf
1/4 teaspoon dried thyme
1/2 cup pearl barley
6 cups low-sodium mushroom broth or vegetable broth
2 pounds mushrooms, sliced
1/4 cup chopped parsley
1. Heat the olive oil in a saucepan over low-medium heat. Add the carrots, celery and onion, season lightly with salt and pepper, and cook for 10 minutes.

2. Add the bay leaf, thyme, barley and stock and bring to a boil quickly over high heat.

3. Lower the heat and simmer until the barley is completely tender, about 30 to 40 minutes.

4. Add the mushrooms and simmer until tender, about 5 to 7 minutes.

5. Remove the bay leaf and adjust the salt and pepper. Serve the soup in bowls and garnish with parsley.

Serving Size: about 1 1/2 cups

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