Easy Mushroom Barley Soup

Mushroom Barley Soup

 

Easy Mushroom Barley Soup

6-8 ounces mixed dried mushrooms

1 whole yellow onion (diced)

1-1/2 tablespoons olive oil

2 packages (11 ounces each) frozen zucchini vegetable blend

1 cup uncooked quick pearled barley

3-1/2 cups vegetable broth

1/2 cup fresh chopped basil

sea salt and black pepper (to taste)

Heat the olive oil in a large saucepan over medium-high heat. Add in the dried mushrooms and diced onion and saute until onions become translucent, about 4-5 minutes. Add in the 2 packages of zucchini vegetable blend, quick pearled barley and vegetable broth and bring mixture to a boil. Immediately reduce heat, cover and simmer for 20 minutes. Add in the fresh chopped basil midway through cooking time. Season with sea salt and black pepper to taste and serve. Makes 6 servings. *Pairs well with some fresh hot biscuits or pita bread.