Quick Mushroom-Barley Soup

From: All You

Ingredients:
2 Tbsp vegetable oil
1 onion, finely chopped
2 carrots, sliced
10 oz white or cremini mushrooms, sliced
1 cup pearl barley
1/2 tsp dried oregano
1/2 tsp dried thyme
3 cups chicken broth
salt and pepper

Warm oil in a large saucepan over medium heat. Add onion and carrots and cook, stirring occasionally, until softened, about 8 minutes. Add mushrooms and saute until they release their liquid, about 5 minutes. Add barley, oregano and thyme and stir 1 minute. Add chicken broth and 3 cups of water and bring to a boil. Lower heat, cover and simmer until barley is tender, about 30 minutes. Season with salt and pepper and serve.

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! This was such a simple recipe, and the best kind - one I didn't have to buy anything for! It was great and we didn't even add salt or pepper to it. Definitely will make this again in the future.

Quick Mushroom-Barley Soup

Ingredients:
2 Tbsp vegetable oil
1 onion, finely chopped
2 carrots, sliced
10 oz white or cremini mushrooms, sliced
1 cup pearl barley
1/2 tsp dried oregano
1/2 tsp dried thyme
3 cups chicken broth
salt and pepper

Warm oil in a large saucepan over medium heat. Add onion and carrots and cook, stirring occasionally, until softened, about 8 minutes. Add mushrooms and saute until they release their liquid, about 5 minutes. Add barley, oregano and thyme and stir 1 minute. Add chicken broth and 3 cups of water and bring to a boil. Lower heat, cover and simmer until barley is tender, about 30 minutes. Season with salt and pepper and serve.