Barley Mushroom Soup

Simple soup for a cold day. Quick to put together. I use canned broth and quick cooking barley

• Ready In: 45 mins
• Serves: 6
• Yields: 1 cup

Ingredients

• 28  ounces  canned beef broth
• 28  ounces canned chicken broth
• 1  tablespoon olive oil
• 1  fresh carrot
• 1  celery rib
• 1  garlic clove
• 1  diced onion
• 8  ounces button mushrooms
• 1⁄2 cup quick-cooking barley
• 1⁄4 teaspoon thyme
• 1⁄4 teaspoon black pepper

Directions

1. Small dice onions, celery, and carrots.
2. Sweat onions, celery, and carrots in oil, over low heat for 7 minutes-don't brown.
3. Add mushrooms and garlic, cook for 4 minutes.
4. Add broth, seasoning and barley.
5. Simmer for 30 minutes or until vegetables and barley are cooked.
6. Adjust seasonings to taste.
7. Serve.