Mushroom and barley soup!
2 quarts vegetable stock
One container of sliced mushrooms of your choice
1 cup pearled barley
Two-three cloves garlic, sliced
2 tablespoon olive oil
Small package of baby carrots
Salt and pepper
In large pot combine mushrooms, olive oil, carrots and garlic, cook down for 5-7 minutes then add vegetable stock and barley cook on medium for 35 minutes remove serve with parsley, salt and pepper.. Enjoy this light but incredibly filling and delicious soup!