Ingredients
- 1 tablespoon olive oil
- 2 cups mushrooms, sliced
- 2 celery stalks, chopped
- 2 carrots, sliced
- 1 onion, chopped
- 3 cups low-sodium beef, vegetable, or chicken broth
- 2 cups water
- ½ cup pearled barley
- 1 teaspoon garlic powder
- ½ teaspoon ground thyme
Instructions
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Heat oil in a large soup pot over medium heat. Add mushrooms, celery, carrot, and onion to the pot and cook for 5 minutes or until vegetables are tender.
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Add broth, water, barley, garlic powder, and thyme to the pot. Bring to a boil, cover and simmer for about 30 minutes, until barley is done.