Quick Mushroom-Barley Soup

By nurseliz

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

Details

Servings 4

Preparation

Step 1

Preparation

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.

Nutritional Information
Amount per serving

Calories: 294
Fat: 8g
Saturated fat: 1g
Protein: 10g
Carbohydrate: 48g
Fiber: 10g
Cholesterol: 0.0mg
Sodium: 737mg