Quick Mushroom Barley Soup

2 Tbsp olive oil
1 onion, finely chopped
2 carrots, cut into 1/2 in thick rounds
10oz white or cremini mushrooms sliced
1 cup pearl barley
1/2 tsp dried oregano
1/2 tsp dried thyme
3 cups low sodium chicken broth

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

Number of Servings: 4

Recipe submitted by SparkPeople user TRENEE6.