Mushroom Barley Soup
1 Tbsp. canola oil, divided
1 medium onion, chopped
2 ribs celery, chopped
1/2 c. pearl barley, rinsed and drained
6 cups reduced sodium vegetable broth
5 cups chopped mushrooms
2 tsp. Worcestershire sauce
3 medium carrots, peeled and diced
- Heat 1/2 Tbsp. oil in a large pot over medium heat. Add onions and celery and sauté for 3 minutes. Add barley and stir constantly for 2 minutes. Add 4 cups of brother and bring mixture to a boil. Reduce heat to low, cover, and simmer for 40 minutes.
- Meanwhile, heat remaining oil in a nonstick pan over medium heat. Add mushrooms and sauté for 6 minutes, stirring constantly. Add Worcestershire sauce and stir for 1 minute. Remove from heat and stir in carrots.
- Add mushroom and carrot mixture to barley, along with remaining broth. Bring to a boil then cover and reduce heat to low, and simmer for 30 minutes, until vegetables and barley are tender. Season to taste with salt and pepper.
Recipe provided by Sodexo