Mushroom Barley Soup

Mushroom Barley Soup

 

For when a parishioner brings you a huge bag of mushrooms they got off a stump in their backyard.

 

1 t olive oil

2 c chopped yellow onion

1 c thinly slice carrots

2 cans chicken broth

1 can cream of mushroom soup

2 c sliced mushrooms

1/2 c quick cook barley

1 t Worcestershire sauce

1/2 t. thyme

1/4 t pepper

1/2 c minced green onions

1/4 t salt

 

Heat large pan over medium high heat. Cook onions in olive oil until golden; add carrots and cook 2 more minutes. Add broth, mushroom soup, mushrooms, barley, Worcestershire sauce, and thyme. Bring to boil, reduce heat to medium low. Cover and simmer 15 minutes, stirring occasionally. Stir in green onions, salt, and pepper before serving.

 

(I think I did this with regular barley and just let it simmer on the stove longer. My kids ate it but I bet the Gauntlets wouldn't.)