Mushroom, corn, carrots, celery, onion and barely Soup

1/4 cup of onion, chopped
1/3 cup corn, frozen
1/2 cup and 2 tablespoons of carrots, sliced
1/4 celery, diced
1/2 tsp garlic, minced
1 1/2 cup Mushrooms, pieces
3 cups Chicken Broth, low sodium
1/4 cup Barley, pearled, raw
1 tbsp olive oil

Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper before serving.

Serving Size: 3 servings

Number of Servings: 3

Recipe submitted by SparkPeople user JENNILACEY.