Ingredients
- 1 Tbsp. olive oil
- 1 onion, chopped
- 2 stalks celery, sliced
- 2 carrots, sliced
- 2 cups sliced mushrooms
- ½ cup quick-cooking barley
- 1 tsp. garlic powder
- ½ tsp. thyme
- 3 cups low-sodium chicken broth
- 2 cups water
- 1 Tbsp. chopped fresh parsley
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Instructions
- Heat oil in large, heavy-bottomed pot over high heat. Sauté onion, celery, carrots, and mushrooms until golden (4-5 minutes).
- Add remaining ingredients except for parsley. Bring to a boil.
- Lower heat to a simmer and cook until the barley is tender (15-20 minutes).
- Sprinkle soup with parsley to serve.