Mushroom Barley Soup

 Ingredients:

1 Tablespoon oil

1 onion (chopped)

2 stalk celery (sliced thin)

2 carrots (peeled and sliced thin)

1 cup potato (cut into pieces)

2 cups mushroom (sliced)

1/2 cup barley, quick cooking

1 teaspoon garlic powder

1/2 teaspoon thyme (ground)

3 cups chicken broth (low sodium)

2 cups water

1 Tablespoon parsley (chopped fresh)

 Directions:

1. Wash hands with soap and water.

2. Heat oil in large soup pot over high heat. Sauté onion, celery, carrots and mushrooms until golden, about 4 minutes.

3. Add the rest of the ingredients except for the parsley and bring to a boil.

4. Lower heat to a simmer and cook until the barley is tender, about 20 minutes.

5. Sprinkle parsley on top of soup and serve hot.