Mushroom Barley Soup

Makes 8 servings.

Cooking time: 20 minutes (active), 55 minutes (total)

Ingredients

• 2 tablespoons extra‐virgin olive oil
• ½ cup diced organic onion
• ¼ cup diced organic celery
• ¼ cup diced organic butternut squash
• 1 cup minced organic portobello mushrooms
• 1 cup minced organic button mushrooms
• Pinch kosher salt
• Black pepper to taste
• ½ cup organic pearl barley
• 4 cups all-natural vegetable broth
• 1 cup organic baby spinach leaves
• ½ cup steamed organic peas
• 1 tablespoon organic Parmesan cheese

Directions

1. In a saucepan over medium‐high heat, add oil, onion, celery, squash, mushrooms, salt and pepper. Sauté for 2 minutes.
2. Add barley, broth and spinach; cover and simmer for 35 minutes or until barley is tender.
3. Add peas to warm through, then serve with Parmesan cheese on top.

Nutrition Facts

Serving size: 1 cup, Calories 113, Total Fat 4.5g (0.8g saturated, 1mg cholesterol), Sodium 419mg, Total Carbohydrate 13.5g, Fiber 2.9g, Protein 5.2g.