While you are savoring this delicious soup, check out this new study that found overweight adults safely lost weight and body fat after consuming high-beta-glucan barley as part of their diet over 12 weeks.
1 c whole grain barley (hulled or hull-less)
1 tbsp olive oil
1 medium yellow onion, diced
2 cloves garlic
2 carrots, peeled and diced
2 celery stalks, diced
1 lb white button mushrooms, sliced
3 – 15 oz cans low sodium vegetable broth (or homemade)
1 c water
2 bay leaves
2 tbsp fresh thyme
Salt and pepper
Directions: Combine barley with 4 cups of water and bring to a boil. Reduce heat and simmer for 40-50 minutes or until barley is tender—the barley can be made ahead of time. Heat olive oil in a large pot over medium heat, add onion and garlic, and cook until soft. Add carrots and celery, and cook until tender. Add mushrooms, cook until soft. Add vegetable broth, water, bay leaves and thyme. Simmer 10 minutes. Add cooked barley and simmer another 15 minutes. Remove bay leaves before serving. Add salt and pepper to taste.