Mushroom Barley Soup
This soup is perfect for a cold winter’s evening—richly flavored with a perfect combination of vegetables and made hearty with barley.
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
Ingredients
- 1 Tbsp. olive oil
- 1 onion, chopped
- 2 stalks celery, sliced
- 2 carrots, sliced
- 2 cups sliced mushrooms
- ½ cup quick-cooking barley
- 1 tsp. garlic powder
- ½ tsp. thyme
- 3 cups low-sodium chicken broth
- 2 cups water
- 1 Tbsp. chopped fresh parsley
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