The buttoned mushrooms and the fresh herbs give this Barley Mushroom Soup extra flavor. This soup is a great way to get all the health benefits of barley and mushroom.

Preparation Time: 10 minutes
Cooking Time: 50 minutes
Makes: 5 to 6 servings

Ingredients:
Pearl Barley- ½ cup
Medium Onion- 1 no., finely-chopped
Medium-Sized Garlic Cloves- 3 nos., chopped
Carrot- 1 no., peeled and diced into ¼" cubes
Button Mushrooms- 2 ½ cups, cut in half and sliced
Chicken or Vegetable Stock- 6 cups
Maggie Chicken or Vegetable Masala Cube- 1 no.
Finely-Chopped Fresh Parsley- 1 tbsp
Spring Onion- 2 tbsp, chopped
Chopped Fresh Thyme- 1 tbsp (or) Dried Thyme- 1 tsp
Chopped Fresh Sage- ½ tbsp (or) Dried Sage- ½ tsp
Oil- 2 tsp
Salt & Black Pepper- To taste

Method:
• Wash and soak the barley in 1 cup of warm water, while you prepare the rest of the ingredients.
• Heat 2 tsp of oil and sauté the onion, garlic, and carrots in it for 5 minutes on medium heat, while stirring frequently.
• Add the buttoned mushrooms and chicken cube masala, 2 cups of stock, and sauté for another 3 minutes.
• Now add the drained barley and cook for about 2 minutes.