Mushroom Barley Soup

A vegetarian recipe. Vegans can use vegetarian broth.

• Ready In: 2 hrs 30 mins
• Serves: 3
• Yields: 3 cups

Ingredients

• 1  white onion, sliced
• 1  garlic clove, chopped
• 1  celery, sliced
• 1⁄4 lb button mushroom, halved
• 3  cups  chicken stock
• 3  tablespoons  uncooked pearl barley
• 1⁄4 teaspoon  balsamic vinegar
• 2  teaspoons fresh thyme
•  salt and black pepper

Directions

1. Cook vegetables over medium heat in broth for 15 minutes until softened.
2. Add barley and simmer over low heat for 1 1/2 hours, or until barley is cooked.
3. Add vinegar, thyme, pepper and salt to serve.
4. Keeps fresh for up to 2 days.