Ingredients

• 250 g - packages sliced mushrooms
• 5 cups - mutton broth
• 1 cup - barley
• 3 cups - water
• 1.5 tbsp - olive oil
• 2 - onions, chopped
• 1 - carrot, thinly sliced
• 2 stalks - celery, thinly sliced
• 1/2 tsp - salt
• 1/4 tsp - ground black pepper

How to Make Mushroom Barley Soup

• Bring the barley and water to a boil in a saucepan.
• Cover, reduce heat to low, and simmer for 30 mins, or until tender.
• Meanwhile, heat olive oil in a large saucepan over medium heat.
• Stir in the onions, carrots, and celery; cook and stir until the onions have softened and turned translucent, about 10 minutes.
• Stir in mushrooms, and cook for 5 mins more.
• Pour in beef broth, and bring soup to a simmer over medium-high heat, then reduce heat to medium-low, and continue simmering for 15 mins.
• Stir in barley, and season with salt and pepper before serving.