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.