Quick Mushroom Barley Soup

From PDQ Vegetarian Cookbook...a cookbook that has easy, fast recipes, many vegan. Uses a lot of convenience items, like pre-sliced veggies. Good when you just don't have time to fuss, but want to make a good meal.

• Ready In: 55 mins
• Serves: 7

Ingredients

• 1 1⁄2 tablespoons extra virgin olive oil
• 1⁄2 cup  frozen chopped onions
• 1⁄2 cup  frozen chopped green pepper
• 1 (8 ounce) package  pre-sliced fresh white mushrooms
• 1  teaspoon  refrigerated bottled garlic
• 2 (14 ounce) cans  low sodium vegetable broth
• 2 1⁄2 cups water
• 1  teaspoon  dried crumbled thyme leaves
•  salt & freshly ground black pepper, to taste

Directions

1. In a medium stockpot, heat oil over medium heat.
2. Add onion and green pepper, cook, stirring, until softened and thawed, about 3 minutes.
3. Add mushrooms and garlic and cook, stirring often, until mushrooms begin to release their liquids (about 3 minutes).
4. Add broth, water, barley, thyme, salt and pepper.
5. Reduce heat, cover, and simmer 45 minutes (or until barley is tender), stirring occasionally.