Don't let the picture fool you. It might not look totally amazing, but it is! Even my sister-in-law who is t on the fence about mushrooms loved it! If you really hate them, this soup might not be your thing, but if you are at all okay with them, then give it a try. I don't think you will be disappointed!
Mushroom Barley Soup
adapted from Forks Over Knives Cookbook
1 large yellow onion, peeled and chopped
2 medium carrots, diced
4 celery stalks, diced
8 oz. cremini mushrooms, sliced
8 oz. button mushrooms, sliced
2 Tsp. thyme
1 1/2 tsp. rosemary
5 cups Vegetable stock
3 cups cooked barley *
salt and pepper to taste
Place the onion, carrots, celery, and mushrooms in a large pot and saute. Add the garlic, thyme, rosemary and cook for another minute. Add the vegetable stock and cooked barley. Bring to a simmer and cook for another 10 minutes. Season with salt and pepper.
*I cooked the barley in with the vegetables after I sauteed everything. I just added about 4-5 cups water along with 2 cups barley and let it simmer for 30-40 minutes. Either way will work!