Mushroom Barley Soup

Mushroom Barley Soup

With the touted anti-oxidant properties of the mushroom and the whole grain of the barley plus the vegetables, this satisfying winter soup becomes a healthy choice. You can stay on track with your New Year’s resolution to loose that holiday weight with this comfort food.

1 cup instant barley

1 tablespoon oil

1 yellow onion, diced

1/2 teaspoon salt

1/4 teaspoon pepper

2 carrots, peeled, diced

2 celery stalks, diced

8 – 12 ounces mushrooms, cleaned, chopped

5 cups or 49 ounces can chicken broth

2 bay leaves

1/2 teaspoon dried thyme

In a medium sauce pan, bring the barley and 4 cups of water to a boil.  Cover, reduce heat and simmer until tender, for about 10 minutes. In a Dutch oven or soup pot, heat the oil and sauté the onion until tender.  Sprinkle with salt and pepper.  Add the carrot and celery and cook covered for about 4 minutes.  Add the broth, bay leave and thyme and simmer for 10 minutes.  Stir in the cooked barley and cook for another 5 minutes.  Remove and discard the bay leaves.  Serves 6 – 8.