Mushroom Vegetable Soup - cooking recipe

Ingredients

3 c. fresh mushrooms, sliced
1 c. celery, sliced
1 onion, chopped
1 garlic clove, pressed
2 Tbsp. vegetable oil
2 (14 oz.) cans beef broth
1/2 tsp. thyme, crumbled
1/8 tsp. pepper
1 c. carrots, shredded
1 large tomato, seeded and 1 chopped
2 Tbsp. butter
2 c. water
1/2 c. pearl barley
1/2 tsp. salt

Preparation

Saute mushrooms, carrots, celery, tomato, onion and garlic in butter and oil until vegetables are tender-crisp.
Stir in beef broth, water, barley, thyme, salt and pepper.
Simmer 30 minutes. Makes 7 (1 cup) servings.