Mushroom-Barley Soup
Prep: 10 min
Cook: 45 min
Serves: 4
Cost per serving: $2.01
2 Tbsp vegetable oil
1 onion, finely chopped
2 carrots, cut into 1/4-inch-thick rounds
10 oz white mushrooms, sliced
1 cup pearl barley
1/2 tsp dried oregano
1/2 tsp dried thyme
3 cups low-sodium chicken broth
Salt and pepper
1. Warm oil in a large saucepan over medium heat. Add onion and carrots and cook, stirring occasionally, until softened, about 8 minutes. Add mushrooms and cook until they release their liquid, about 5 minutes. Add barley, oregano and thyme and stir 1 minute.
2. Add broth and 3 cups water and bring to a boil. Lower heat, cover and simmer until barley is tender, about 30 minutes. Season with salt and pepper and serve.
All You, October 2010, p. 95.
