Barley-Mushroom Soup

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   Heat the oil in a large saucepan over medium-high heat. Add onion, carrot, and mushrooms; saute 7 minutes or until golden brown. Stir in barley, and saute 2 minutes. Add stock, celery, and salt, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add thyme, and cook 5 minutes.

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* Per serving · 4 servings · Values may vary.

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