Mushroom Barley Soup

Hearty and healthy mushroom and barley soup. Add milk to make it creamier, but without is just as good!

Serves: 4-6

Prep Time: 10 min

Cooking Time: 20-30 min

Total:  30-40 min

Ingredients

2 cups button mushrooms, sliced

1 cup portabello mushrooms, sliced

1 tbsp. oil or butter

1-2 cloves garlic, finely chopped

1 onion, finely chopped

2 tsp. vegetable stock

4 cups water

1/2 cup barley, rinsed

thyme, basil, oregano

salt and pepper

3/4 cup milk or plain soy milk (optional)

Directions

1. In a large pot, heat oil or butter.  Saute onions and garlic until translucent, for about 3-4 minutes.  Add herbs, salt and pepper.
2. Add mushrooms and saute for another 3 minutes.
3. Dissolve vegetable stock in one cup of boiling water.  Add to pot and stir.  Add additional three cups of water.
4. Rinse barley until water is clear.  Add to pot.
5. Boil for 20-30 minutes, or until barley is cooked.
6. Blend with a hand-held blender and add optional milk.  Heat for another 5 minutes and serve.

Adapted from graemethomasonline.com