Quick Mushroom Barley Soup Recipe

Ingredients

1 tablespoon olive oil1 cup sliced fresh mushrooms1/2 cup chopped carrot1/3 cup chopped onion2 cups water3/4 cup quick-cooking barley2 tablespoons all-purpose flour3 cups whole milk1-1/2 teaspoons salt1/2 teaspoon pepper

Preparation

In a large saucepan, heat oil over medium heat. Add mushrooms, carrot and onion; cook and stir 5-6 minutes or until tender. Add water and barley. Bring to a boil. Reduce heat; simmer, uncovered, 12-15 minutes or until barley is tender.

In a small bowl, mix flour, milk, salt and pepper until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.