Mushroom barley soup

Mushroom barley soup

Serves 9

Tip: Toss leftover precooked grains and veggies into this soup after the potato is cooked. Heat until warm.

1. Add 1 tablespoon canola oil.
2. Add 1 1/2 cups chopped onions.
3. Add 1 cup sliced mushrooms.
4. Add 3/4 cup chopped carrots.
5. Add 1 teaspoon dried thyme.
6. Add 1/8 teaspoon black pepper.
7. Add 1/2 teaspoon chopped garlic.
8. Saute 5 minutes.
9. Add 8 cups vegetable stock.
10. Add 3/4 cup pearl barley.
11. Simmer for about 20 minutes.
12. Add 3 ounces dry sherry.
13. Add 1/2 small chopped potato.
14. Simmer 15 minutes.
15. Add 1/4 cup sliced green onions.

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.