Lentil, Barley & Mushroom Soup

• 1/2 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
• 4 cups thinly sliced mixed button and cremini mushrooms
• 1 large onion, finely chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1 carrot, finely chopped
• 1 stalk celery, finely chopped
• 2 Tbsp. finely chopped fresh thyme, divided
• 4-1/2 tsp. ground cumin
• 1 L each 25%-less-sodium chicken broth and water
• 1 cup dry green lentils, rinsed, uncooked
• 1/2 cup pearl barley, uncooked

1. Heat dressing in large saucepan on medium-high heat.
2. Add vegetables and 1 Tbsp.
3. thyme; cook 5 to 7 min.
4. or until onions, carrots and celery are crisp-tender, stirring occasionally.
5. Stir in cumin; cook and stir 1 min.
6. Add broth, water, lentils and barley; bring to boil.
7. Cover; simmer on medium-low heat 30 min.
8. or until lentils and barley are tender.
9. Stir in remaining thyme.

olive oil, cremini mushrooms, onion, carrot, celery, fresh thyme, ground cumin, chicken broth, green lentils, pearl barley

Taken from www.kraftrecipes.com/recipes/lentil-barley-mushroom-soup-150735.aspx (may not work)