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Ingredients

  • 1/4 Cup olive oil
  • 1 Cup chopped onion
  • 3/4 Cup diced carrots small pieces
  • 1/2 Cup chopped celery
  • 1 Tbsp minced garlic
  • 1 Pound sliced fresh mushrooms
  • 8 Cups low sodium chicken broth vegetable broth may also be used
  • 1 Cup barley
  • salt & pepper to taste

Instructions

  • Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes.
  • Pour in the chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper before serving.