Oyster or cremini mushrooms are best, but if they’re unavailable, you can substitute cultivated white mushrooms. Use pot barley if you prefer, but you will need to cook it longer.

RECIPE INSTRUCTIONS
1. Spray a non-stick saucepan with cooking oil, add the vegetable oil and place over medium heat. Add the garlic and onions and cook for 4 minutes or until softened.

2. Stir in the stock, tomatoes, barley, dried basil and pepper. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 30 minutes, or until the barley is tender.

3. Meanwhile, spray a non-stick skillet with cooking oil and place over high heat. Cook the mushrooms, stirring frequently, for 8 minutes or until browned.

4. Stir the mushrooms into the soup. Ladle into individual bowls, sprinkle with fresh basil and serve immediately.

INGREDIENTS
2 tsp vegetable oil
2 tsp minced fresh garlic
1 cup chopped onion
3 1/2 cups vegetable or chicken stock
1 can (19 oz) tomatoes, crushed
1/2 cup pearl barley
1 1/2 tsp dried basil or thyme leaves
1/4 tsp freshly ground black pepper
4 1/2 cups wild mushrooms, sliced
3 Tbsp chopped fresh basil or parsley
3 Tbsp chopped fresh basil or parsley

NOTES
Nutritional Analysis per Serving

Calories 173
Protein 6g
Fat 3g
Saturated Fat 0.3 g
Carbohydrates 33 g
Cholesterol 0 mg
Sodium 236 mg
Fiber 7 g

Prep Time: 10 minutes
Cook Time: 35 minutes

Make Ahead: Prepare up to 2 days in advance and refrigerate. Reheat gently over low heat, adding more stock if too thick.

Serves 6