1\/2 T. olive oil
\n1\/3 cup finely chopped carrots
\n1\/3 cup finely chopped celery
\n1 large onion, chopped
\nfreshly ground black pepper
\n1 bay leaf
\n1\/4 tsp. dried thyme
\n1\/2 cup pearl barley
\n6 C. low-sodium mushroom broth or vegetable broth
\n2 pounds mushrooms, sliced
\n1\/4 cup chopped parsley<\/p>\n
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.<\/p>\n
1.5 C. Calories 122 Fiber 5g<\/p>\n","protected":false},"excerpt":{"rendered":"
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,…<\/p>\n