Three mushroom barley soup - 6 servings (Breakfast)

Ingredients

4 teaspoons olive oil

2 carrots, chopped

1 onion, chopped

1/2 teaspoon dried thyme

1/2 pound white button mushrooms, sliced

1/2 pound shiitake mushrooms, stems discarded, caps sliced

1/2 pound oyster mushrooms, sliced

3 garlic cloves, minced

6 cups reduced-sodium chicken broth

1/2 cup quick-cooking barley

1/4 teaspoon salt

1/4 teaspoon black pepper

Instruction

1. Heat oil in Dutch oven over medium-high heat. Add carrots, onion, and thyme; cook, stirring occasionally, until vegetables begin to soften, 2-3 minutes. Stir in bottom, shiitake, and oyster mushrooms and garlic; cook, stirring occasionally, until mushrooms are lightly browned, about 15 minutes

2. Add broth and bring to boil. Reduce heat to medium, cover, and simmer 15 minutes. Stir in barley, salt, and pepper; continue to cook, covered, until barley is tender, 18-20 minutes