Quick Mushroom Barley Soup Recipe

Ingredients

• 1 tablespoon olive oil
• 8 ounces sliced fresh mushrooms
• 1/2 cup chopped carrot
• 1/3 cup chopped onion
• 2 cups water
• 3/4 cup quick-cooking barley
• 2 tablespoons all-purpose flour
• 3 cups whole milk
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper

Directions

1. In a large saucepan, heat oil over medium heat. Add mushrooms, carrot and onion; cook and stir 5-6 minutes or until tender. Add water and barley. Bring to a boil. Reduce heat; simmer, uncovered, 12-15 minutes or until barley is tender.
2. In a small bowl, mix flour, milk, salt and pepper until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.