Lighter Mushroom Barley Soup

• 6 cups sliced fresh mushrooms
• 2 large onions, chopped
• 1 cup chopped celery
• 1 cup chopped carrots
• 5 cups water, divided
• 4 cups cooked medium pearl barley
• 4 cups beef broth
• 4 teaspoons Worcestershire sauce
• 1-1/2 teaspoons salt
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 1 teaspoon dill weed
• 1 teaspoon dried oregano
• 1/2 teaspoon salt-free seasoning blend
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder

1. In a Dutch oven or soup kettle, combine the mushrooms, onions, celery, carrots and 1 cup water. Cook and stir over medium-high heat until vegetables are tender. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour.

mushrooms, onions, celery, carrots, water, pearl barley, beef broth, worcestershire sauce, salt, basil, parsley flakes, dill weed, oregano, salt, thyme, garlic

Taken from www.tasteofhome.com/recipes/lighter-mushroom-barley-soup/ (may not work)