Barley and Mushroom Soup

Enjoy this low calorie – high in fiber tasty delight that will warm you up. Shiitake mushrooms give this heartly soup plenty of rich, earthy yumminess.

Ingredients:

• 8 oz white button mushrooms, trimed, sliced, about 8 cups
• 8 oz shiitake mushrooms, trimmed, cliced, about 4 cups
• 1 medium onion diced
• 1 medium carrot, diced
• 2 ribs celerty, diced
• 2 Tbs. olive oil
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 2 bay leaves
• 6 cups vegetable broth, 48 oz.
• 1/2 cup pearl barley
• Salt and freshly ground pepper, to taste

Directions:

Cook mushrooms, onion, carrot, and celery in olive oil in large pot over medium heat, stirring often, until almost tender, 10 minutes.  Add garlic, thyme and bay leaves; cook, stiring occasionally, until fragrant, about 4 minutes longer.

Add broth; cover and bring soup to a simmer.  Add barley; cook until barley is tender, 35-45 minutes.  Remove bay leaves before serving.  Taste soup and adjust seasonings with salt and pepper as needed.

Serings: 6, Calories per serving: 147 fat: 5g, chol: 0mg, fiber: 5g, sugar: 5g,