Quick Mushroom-Barley Soup

Ingredients

• 2  carrots cut into 1/4-inch-thick rounds
• 10 ounce cremini mushrooms white sliced
• 0.5 teaspoon thyme leaves dried
• 3 cups chicken broth low-sodium
• 1  onion finely chopped
• 0.5 teaspoon oregano dried
• 1 cup pearl barley 
• 4 servings salt and pepper 
• 2 tablespoons vegetable oil 

Equipment

• sauce pan

Directions

1. Warm oil in a large saucepan over medium heat.
2. Add onion and carrots and cook, stirring occasionally, until softened, about 8 minutes.
3. Add mushrooms and saut until they release their liquid, about 5 minutes.
4. Add barley, oregano and thyme and stir 1 minute.
5. Add chicken broth and 3 cups water and bring to a boil. Lower heat, cover and simmer until barley is tender, about 30 minutes. Season with salt and pepper and serve.