Quick Mushroom-Barley Soup |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 1 |
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Ingredients:
2 tablespoons vegetable oil |
1 onion, finely chopped |
2 carrots, cut into 1/4-inch-thick rounds |
10 ounce white or cremini mushrooms, sliced |
1 cup pearl barley |
1/2 teaspoon dried oregano |
1/2 teaspoon dried thyme |
3 cups low-sodium chicken broth |
salt and pepper |
Directions:
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 sauté until they release their liquid, about 5 minutes. Add barley, oregano and thyme and stir 1 minute.
2. Add chicken 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.
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