Quick Mushroom Barley Soup

• 1 12 tablespoons extra virgin olive oil
• 12 cup frozen chopped onions
• 12 cup frozen chopped green pepper
• 1 (8 ounce) packagepre-sliced fresh white mushrooms
• 1 teaspoon refrigerated bottled garlic
• 2 (14 ounce) cans low sodium vegetable broth
• 2 12 cups water
• 1 teaspoon dried crumbled thyme leaves
• salt & freshly ground black pepper, to taste

1. In a medium stockpot, heat oil over medium heat.
2. Add onion and green pepper, cook, stirring, until softened and thawed, about 3 minutes.
3. Add mushrooms and garlic and cook, stirring often, until mushrooms begin to release their liquids (about 3 minutes).
4. Add broth, water, barley, thyme, salt and pepper.
5. Reduce heat, cover, and simmer 45 minutes (or until barley is tender), stirring occasionally.

extra virgin olive oil, onions, green pepper, packagepre, garlic, vegetable broth, water, thyme, salt

Taken from www.food.com/recipe/quick-mushroom-barley-soup-238281 (may not work)