Weeknight Barley Soup

• 2 tablespoons olive oil
• 5 carrots, sliced into 1/4-inch pieces
• 34 lb button mushroom, sliced
• 1 cup dried shiitake mushroom, soaked in 2 cups of hot water (do not discard water)
• 1 onion, sliced
• 6 cups chicken broth
• 1 cup barley
• salt and pepper
• soy sauce
• parmesan cheese (to garnish)

1. Heat olive oil in a large pot.
2. Add onions, carrots and button mushrooms to pot, and saute until soft.
3. Add barley and saute for five minutes.
4. Add shitake mushrooms, chicken broth, and 1 cup of water from the soaking mushrooms.
5. Bring to boil, then turn down to simmer for 45 minutes.
6. Add a splash of soy sauce if you like, serve and garnish with cheese.

olive oil, carrots, button mushroom, shiitake mushroom, onion, chicken broth, barley, salt, soy sauce, parmesan cheese

Taken from www.food.com/recipe/weeknight-barley-soup-418008 (may not work)