Quick Mushroom Barley Soup

1. 1

   In a medium stockpot, heat oil over medium heat.

2. 2

   Add onion and green pepper, cook, stirring, until softened and thawed, about 3 minutes.

3. 3

   Add mushrooms and garlic and cook, stirring often, until mushrooms begin to release their liquids (about 3 minutes).

4. 4

   Add broth, water, barley, thyme, salt and pepper.

5. 5

   Reduce heat, cover, and simmer 45 minutes (or until barley is tender), stirring occasionally.

* Per serving · 4 servings · Values may vary.

No additional tips available.