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Mushroom Barley Soup
- 2 tablespoons olive oil
- 1 pound mushrooms, sliced
- 4 cups carrots, chopped
- 2 cloves garlic, sliced
- 2 sprigs fresh thyme
- 6 cups kosher salt and black pepper
- 3/4 cup low-sodium vegetable broth
- 1 tablespoon pearl barley
Directions:View on Real Simple
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