Ingredients

• 0.25 cups olive oil
• 1 cup chopped onion
• 0.75 cups diced carrots
• 0.5 cups chopped celery
• 1 teaspoon minced garlic
• 1 pound sliced fresh mushrooms
• 6 cups chicken broth
• 0.75 cups barley
• salt and pepper to taste

Instructions

1. 1 Heat oil in a large soup pot over medium heat. Add onion, carrots, celery and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in mushrooms and continue to cook for about 3 minutes.
2. 2 Pour in chicken broth, add barley, and bring to a boil. Reduce heat to low, cover, and simmer until barley is tender, about 40 to 50 minutes.
3. 3 Season with salt and pepper before serving.

Nutrition per serving