1/2 T. olive oil
1/3 cup finely chopped carrots
1/3 cup finely chopped celery
1 large onion, chopped
freshly ground black pepper
1 bay leaf
1/4 tsp. dried thyme
1/2 cup pearl barley
6 C. low-sodium mushroom broth or vegetable broth
2 pounds mushrooms, sliced
1/4 cup chopped parsley

Heat the olive oil in a saucepan over low-medium heat. Add the carrots, celery and onion, season lightly with salt and pepper, and cook for 10 minutes. Add the bay leaf, thyme, barley and stock and bring to a boil quickly over high heat. Lower the heat and simmer until the barley is completely tender, about 30 to 40 minutes. Add the mushrooms and simmer until tender, about 5 to 7 minutes. Remove the bay leaf and adjust the salt and pepper. Serve the soup in bowls and garnish with parsley.

1.5 C. Calories 122 Fiber 5g