Barley Mushroom Soup - cooking recipe

Ingredients

28 ounces canned beef broth
28 ounces canned chicken broth
1 tablespoon olive oil
1 fresh carrot
1 celery rib
1 garlic clove
1 diced onion
8 ounces button mushrooms
1/2 cup quick-cooking barley
1/4 teaspoon thyme
1/4 teaspoon black pepper

Preparation

Small dice onions, celery, and carrots.
Sweat onions, celery, and carrots in oil, over low heat for 7 minutes-don't brown.
Add mushrooms and garlic, cook for 4 minutes.
Add broth, seasoning and barley.
Simmer for 30 minutes or until vegetables and barley are cooked.
Adjust seasonings to taste.
Serve.