Mushroom and Barley Soup

8 Servings

Ingredients

12 ounces portobello mushrooms, diced
3 medium carrots, chopped
3 stalks of celery, chopped
1 large onion, chopped
1 Tbsp minced garlic
1 cup medium pearl barley
1 tsp dried thyme
1 tsp pepper
2 tsp salt
4 cups low sodium beef broth
4 cups low sodium chicken broth

Directions

1. Place all ingredients into a 6 or 7 quart Crock Pot.
2. Cook on low for 6-8 hours or until the vegetables and barley is tender.

Nutrition: 1/8 of recipe / Calories 146 / Total Fat 1.3 g / Saturated Fat 0.3 g / Cholesterol 0 mg / Sodium 722 mg / Carbohydrates 27.9 g / Fiber 5.9 g / Sugar 3.4 g / Added Sugar 0 g / Protein 7.9 g

Recipe adapted from: https://www.bigoven.com/recipe/portabella-mushroom-and-barley-soup/160967 and https://www.tasteofhome.com/recipes/deb-s-mushroom-barley-soup/