Mushroom Barley Soup

This mushroom and barley soup is bursting with flavor and prepared in only half-hour . Featuring soft mushrooms and barley during a thick, thick broth, this soup is ideal for busy evenings!

INGREDIENTS

1 tbsp unsalted butter

cup diced carrots wortel

garlic, diced

1 pound small fresh bella mushrooms, sliced

teaspoon dry thyme

2 cups beef stock

cup of quick-cooking barley

2 tablespoons all-purpose flour

3 cups 2% milk

1 teaspoon salt

teaspoon pepper

INSTRUCTIONS

1.In a medium saucepan or saucepan, heat butter over medium heat until melted. Add carrots, onions and mushrooms. Saute until tender, about 5 minutes.

2.Add dried thyme, beef broth and barley and convey to a boil. Reduce heat and simmer, uncovered, for about quarter-hour , or until barley is soft.

3.When the soup boils, stir the flour, milk, salt, and pepper during a small bowl until smooth.

4.Stir the flour mixture into the soup and convey to a boil. Stir constantly and cook for 3-4 minutes. Remove from heat and serve immediately.