Mushroom and Barley Soup – A Vegetarian, Filling Fall Feast

Ingredients

• 1 tbsp olive oil
• 1/2 cup diced onion (white or yellow)
• 1 cup diced carrots
• 3 cloves minced garlic
• 24 oz white mushrooms, sliced
• 3/4 cup dry pearl barley (use more for a thicker soup)
• 32 oz mushroom broth (substitute vegetable broth)
• 1 cup green beans sliced (1/2 inch pieces. Skip the green beans if you want to have a really full mushroom flavor.)
• 1 tsp lemon juice (You could also use 1/4 cup of dry white wine)
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp white pepper (secret ingredient!)
• 1 tsp rubbed thyme (of sub 2 tbsp fresh thyme)