Mushroom, Tomato, and Barley Soup

By aamundson

Ingredients

• 1 tablespoon olive oil
• 1 (8-ounce) container diced yellow onion*
• 1/2 cup finely chopped carrot
• 1 (8-ounce) package sliced baby bella mushrooms
• 2 teaspoons bottled minced garlic
• 4 cups vegetable stock*
• 1 cup water
• 1 cup uncooked quick-cooking barley
• 1 (14.5-ounce) can diced tomatoes, drained
• 1 teaspoon salt

Details

Servings 6
Adapted from keyingredient.com

Preparation

Step 1

1. In a large saucepan, heat oil over medium-high heat.
Add onion and carrot; saute 2 minutes. Add mushrooms
and garlic; saute 5 minutes. Add stock and 1 cup water;
bring to a boil. Add barley, tomatoes, salt. pepper, and
thyme. Reduce heat; cover and simmer 25 minutes or
until barley is tender. Discard thyme sprigs.
* We used Incredible Fresh Diced Yellow Onion found in
the refrigerated section of the produce department and
Kitchen Basics Vegetable Cooking Stock.