Mushroom and Barley Soup

Ingredients

• 1 cup carrots peeled thinly sliced
• 32 fluid ounce chicken stock see 
• 1 cup cremini mushrooms thinly sliced
• 12 ounce regular corn frozen
• 4 cloves garlic minced
• 2 cups greens mixed (such as spinach, beet greens, and Swiss chard)
• 1 tablespoon olive oil 
• 1 cup onion diced
• 1 cup pearl barley 
• 1 cup bell pepper diced red

Equipment

• sauce pan

Directions

1. Heat olive oil in a large saucepan over medium heat. Cook onion, bell pepper, and garlic in hot oil until softened, about 5 minutes.
2. Pour chicken broth over onion mixture; bring to a boil and reduce heat to medium low.
3. Stir mixed greens, corn, pearl barley, cremini mushrooms, and carrot through the simmering stock.
4. Cook until barley is tender, about 30 minutes.