Mushroom Barley Soup

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 2 tablespoons oil, divided
• 1 tablespoon butter
• 4 ounces button mushrooms
• 4 ounces baby portabella mushrooms
• 2 garlic cloves, minced
• 1/2 cup onion, chopped
• 1 carrot, diced
• 1 stalk celery, diced
• 1 (14 ounce) can beef broth
• 2 1/4 cups water
• 1/3 cup barley (not quick cooking)
• 1 teaspoon worcestershire sauce
• salt and pepper

Recipe

• 1 slice or quarter mushrooms into about 1 inch pieces.
• 2 heat 1 t. oil and butter in soup pot over medium high heat. add mushrooms and saute until softened, about 3-4 minutes. add garlic, saute for 30 seconds and remove from heat to a bowl and reserve.
• 3 heat remaining tablespoon of oil in same pot over medium high heat. add onion, carrot and celery and saute until softened, about 3 minutes.
• 4 add broth, water and barley. heat to a low boil, cover, reduce heat and simmer for 40 minutes.
• 5 add mushrooms and worcestershire sauce, and simmer partially covered (with the lid slightly off) 20 minutes more.
• 6 adjust seasoning if necessary. if you are using full sodium broth you may not need salt.
• 7 serve hot with good bread!