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Serves | Prep Time | Cook Time

Why I Love This Recipe

This soup can be made with vegetable or chicken or beef broth. So if you are vegetarian you can make it for yourself.

Ingredients You'll Need

1 tbsp. olive oil
1 chopped onion
3 cups sliced mushrooms
3/4 cup pearl barley
6 cups vegetable, beef or chicken broth
2 bay leaves
1/4 tsp. pepper
3 cups diced potatoes
1 1/2 cups diced carrots
1/2 tsp. salt
1/2 cup freshly grated Parmesan (optional)


In a large saucepan heat oil over medium heat; cook onion, stirring often, for 2 to 3 minutes or until softened.

Add mushrooms; cook stirring often for about 5 minutes or until softened.

Add barley; cook stirring for 1 minute.

Add vegetable stock, 2 cups water, bay leaves and pepper; bring to a boil.

Reduce heat to medium low; simmer covered for 1 hour.

Add potatoes, carrots and salt to saucepan; return to a boil.

Simmer over medium low heat for 30 minutes or until vegetables are tender.

Remove and discard bay leaves.

Taste and adjust seasoning.

Sprinkle with Parmesan if you like.

Makes 4 or 5 servings.


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