- 1 tablespoon butter
- 1 onion diced
- 1 carrot diced
- 1 rib celery chopped
- 8 ounces mushrooms sliced or 1 can mushrooms
- 6 cups beef broth or vegetable broth
- ⅔ cup pearl barley
- 1 bay leaf
- 1 ½ teaspoons Worcestershire sauce
- 1 teaspoon soy sauce
- ¼ teaspoon thyme
Cook onion, carrot and celery in butter in a large saucepan over medium heat until onion is tender. Add mushrooms and cook 5 minutes more.
Stir in remaining ingredients and bring to a boil.
Reduce heat and simmer 30-35 minutes or until barley is tender.
Discard bay leaf and serve.
Saturated Fat: 2g
Vitamin A: 2680IU
Vitamin C: 5mg