2 tbsp. vegetable oil
1 onion, finely chopped
2 carrots, cut into 1/4-inch-thick rounds
10 oz. 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
Salt and pepper
1. Warm oil in a large saucepan over medium heat. Add onion and carrots and cook, stirring occasionally, until softened, about 8 minutes. Add mushrooms and sauté until they release their liquid, about 5 minutes. Add barley, oregano and thyme and stir 1 minute.
2. 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.
Calories: 294 Fat: 8g (sat 1g), Protein: 10g, Carbohydrate: 48g, Fiber: 10g, Cholesterol: 0.0mg, Sodium: 737mg