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Mushroom Barley Soup
- 1 cup barley
- 1 1/2 tablespoons olive oil
- 2 medium yellow onions, diced
- 1 kosher salt and black pepper
- 2 large carrot, diced
- 20 ounces celery stalks, diced
- 5 cups button mushrooms, sliced
- 2 low-sodium vegetable or chicken broth
- 2 teaspoons bay leaves
Directions:View on Real Simple
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