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Mushroom Barley Soup


Origin Unknown:

Ingredients

1 large onion chopped

2 cloves garlic minced

1 large carrot slices

1 red sweet pepper chopped

6 shiitake mushrooms sliced

6 button mushrooms sliced

1 15oz can chopped tomatoes or whole stewed tomatoes

1/3 cup pearl barley

3-4 cups broth low sodium (I use Heinen’s or Rachel Ray)

½ tsp thyme

½ tsp rosemary

Oil to saute

Salt & pepper to taste

Directions

Heat oil in dutch oven or large saucepan over medium heat. Add onions and garlic and cook 5 minutes. Add carrot and pepper, cook another 5 minutes. Stir in mushrooms and cook stirring for 5 minutes. Stir in tomatoes and barley, then add spices and broth. Bring to boil then reduce heat and cook until barley is tender-about 45 minutes. You may want to add more broth, depending upon how thick you like your soup.

As with any recipe, it is merely a guideline. I add zucchini or broccoli, or frozen peas for green. You can also add chicken. Take 1-2 boneless chicken thighs and cook in oil before the onions, then proceed with the rest of the instructions. When the soup is cooked, remove the chicken pieces and shred with a fork and return to pot. Stir well and enjoy!!


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