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Quick Mushroom-Barley Soup

Photo: Kana Okada; Styling: Susan Vajaranant
Prep time 10 mins
Cook time 45 mins
Yield Serves 4

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

Nutrition Information

  • calories 294
  • fat 8 g
  • satfat 1 g
  • protein 10 g
  • carbohydrate 48 g
  • fiber 10 g
  • cholesterol 0.0 mg
  • sodium 737 mg

How to Make It

  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.