Mushroom Barley Soup



6 Cups Vegetable or Chicken Broth (Ideally low-sodium and organic)

1 Cup Chopped Onion

1 Cup Diced Carrots

1 Cup Diced Celery

1 LB. Sliced Mushrooms

3 Cloves Minced Garlic

1 Cup Barley (substitute quinoa or brown rice for GF)

1 tsp. coarsly ground black pepper


Put all ingredients into a large pot and bring to a boil, then reduce heat to low. Cover and cook until barley is soft, approx. 50 minutes.

Serves: 4