MUSHROOM BARLEY SOUP

Mushroom Barley Soup

 

Olive oil
2 leeks, thinly sliced white and tender green parts only
4 ounces mushrooms, chopped
4 carrots, diced
1/2 cup barley
6 cups beef stock
1/2 teaspoon dried thyme
Sea salt and black pepper

Saute the vegetables in the olive oil, add the barley, and beef stock. Season with salt, pepper; add thyme. Bring to a boil, lower heat and simmer 1 hour, until barley is tender and soup is thickened. Adjust seasoning, adding more salt if needed.

Serves 6
Calories 210,
fat 3 g,
carbs 26 g,
protein 5 g