Ingredients

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• 2 cups mushroom, chopped

• ½ cup onion, chopped

• ¼ cup celery, chopped

• 1 tbsp. parsley, chopped

• ½ tsp. garlic, minced

• 3 ½ cups vegetable broth

• 1 ½ cups canned tomatoes, diced with liquid

• ½ cup peeled, sliced carrots

• ¼ cup pearl barley

• 1 bay leaf

• ¼ tsp. dried oregano

• ¼ tsp. dried thyme

• ¼ tsp. salt

• freshly ground black pepper

Directions

1. Coat bottom of large dutch oven pot with cooking spray and place over medium-high heat until hot.

2. Add onion, celery, parsley, and garlic and cook about 4 minutes, stirring frequently.

3. Add broth, tomatoes, carrots, barley, salt, pepper, oregano, thyme, and bay leaf and bring to a simmer, stirring occasionally. Cover the pot and simmer 20 minutes, stirring occasionally.

4. Stir in mushrooms and simmer 20 minutes, uncovered, stirring occasionally.

5. Remove and discard the bay leaf, and ladle soup into 4 bowls.