Mushroom Barley Soup (Ww)

1. 1

   In a pot add barley and 4 cups of water, bring to a boil turn down heat and simmer for 30 minutes until barley is partially cooked.

2. 2

   In a pot or dutch oven add oil onions and celery: cook until softened (stirring to prevent burning).

3. 3

   Add mushrooms cook until they begin to release liquid, then add broth, carrots, tomato paste and barley (with liquid) bring to a boil.

4. 4

   Reduce heat and simmer stirring occasionally until barley and carrots are cooked about 30 minutes.

5. 5

   Stir in salt and pepper garnish with parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.