Quick Barley and Spring-Vegetable Soup

• 1 tbsp. vegetable oil
• 3 medium carrots
• 1 medium onion
• 1 large leek
• 3 c. coarsely chopped Swiss chard
• 2 c. sliced fresh mushrooms
• 1 qt. vegetable or chicken broth
• 3 c. water
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 1 c. quick-cooking barley

1. In 6-quart saucepot, heat oil over medium heat.
2. Add carrots, onion, and leek; saute 5 minutes.
3. Add chard and mushrooms; cook 1 minute.
4. Add broth, water, salt, and pepper; heat to boiling over high heat.
5. Stir in barley.
6. Reduce heat to low; cover and simmer 15 minutes.
7. To serve, divide soup among serving bowls and serve immediately.

vegetable oil, carrots, onion, leek, swiss chard, mushrooms, vegetable, water, salt, ground black pepper, barley

Taken from www.delish.com/recipefinder/quick-barley-spring-vegetable-soup-3288 (may not work)