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Mushroom Barley Soup


1 medium onion, chopped

1 cup chopped carrots

½ cup chopped celery

4 cloves garlic, minced

20 ounces mushrooms, sliced

1 tablespoon soy sauce

1 cup whole grain barley

8 cups vegetable stock

1 teaspoon dried thyme

2 cups spinach/arugula/baby kale

In a large saucepan, saute onions, carrots and celery in ¼ cup water until softened, about 8 minutes. Add garlic and stir. Add mushrooms and soy sauce and cook until mushrooms release their juices, about 5 minutes.

Add barley, vegetable stock, and thyme, bring to a boil, reduce heat, cover, and simmer for 60 minutes or until barley is tender.

Stir in spinach, arugula or baby kale and heat until wilted. Enjoy hot.


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