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Ingredients

1 cup barley 3 cups water 1 ½ tablespoons olive oil 2 onions, chopped 1 carrot, thinly sliced 2 stalks celery, thinly sliced 2 (10 ounce) packages sliced mushrooms 5 cups beef broth ½ teaspoon salt ¼ teaspoon ground black pepper

Nutrition Info

194.2 calories carbohydrate: 30.5 g cholesterol: : - fat: 4.9 g fiber: 7.4 g protein: 9.6 g saturatedFat: 0.9 g servingSize: - sodium: 882.4 mg sugar: 4 g transFat: : - unsaturatedFat: : -

Bring the barley and water to a boil in a saucepan. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
Meanwhile, heat olive oil in a large saucepan over medium heat, stir in the onions, carrots, and celery, cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in mushrooms, and cook 5 minutes more.
Pour in beef broth, and bring soup to a simmer over medium-high heat, then reduce heat to medium-low, and continue simmering 15 minutes. Stir in barley, and season with salt and pepper before serving.

6 servings

This soup is a great way to warm you up on a winter day!