Mushroom Barley Soup



4 servings

1 tablespoon olive oil

1 onion, chopped

2 stalks celery, sliced

2 carrots, peeled and sliced

2 cups mushrooms, sliced

1/2 cup barley, quick cooking

1 teaspoon garlic powder

1/2 teaspoon thyme, ground

3 cups chicken broth, low sodium

2 cups water

1 tablespoon parsley, fresh, chopped


1. Heat oil in large soup pot over high heat. Sauté onion, celery, carrots and mushrooms until golden. About 4 minutes.

2. Add the rest of the ingredients except for parsley. Bring to a boil.

3. Lower heat to a simmer and cook until the barley is tender. Approximately 15 minutes.

4. Sprinkle parsley on top of soup and serve.


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