Quick Mushroom Barley Soup

Submitted by ceilmary

"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: 55mins
• Ingredients: 9
• 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.