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Mushroom Barley Soup/Stew

This is a wonderful tasty, hearty dish that can be made as a soup or stew, depending on how much broth is used. 
Serves 6-8
1 tablespoon Ellyndale Organics™ Extra Virgin Olive Oil*
1 small onion, finely chopped
1 clove garlic, thinly sliced
1 lb. fresh mushrooms, cut in chunks
2 – 3 carrots, coarsely chopped
1 cup of barley (uncooked)
4 cups chicken or vegetable broth (four cups of broth will make a stew; about six cups will make a hardy soup)
  1. Saute onions, garlic, mushrooms and carrots in pot for approximately 15 minutes on low heat until carrots and mushrooms are soft. 
  2. Add barley and 4 to 6 cups chicken or vegetable broth, depending on whether you want a stew or soup. 
  3. Bring to a boil, turn heat to low and cook for one hour, 15 minutes until barley is soft.
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