Tomato and Mushroom Barley Soup Recipe

Name: Tomato and Mushroom Barley Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings, 1 cup (250 mL) each
Ingredients: 1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing; 2 cups small fresh mushrooms; 2 stalks celery, finely chopped; 1 onion, finely chopped; 1 carrot, finely chopped; 2 cups water; 1 can (14 fl oz/540 mL) petite diced tomatoes, undrained; 1 cup pearl barley, uncooked

Ingredients

1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
2 cups small fresh mushrooms
2 stalks celery, finely chopped
1 onion, finely chopped
1 carrot, finely chopped
2 cups water
1 can (14 fl oz/540 mL) petite diced tomatoes, undrained
1 cup pearl barley, uncooked

PREP TIME 20m	COOK TIME 30m	TOTAL TIME 50m
YIELD 8 servings, 1 cup (250 mL) each

Instructions

1. Heat dressing in large saucepan on medium-high heat.
2. Add fresh vegetables; cook 4 to 5 min. or until vegetables are crisp-tender, stirring occasionally
3. Stir in water, tomatoes and barley. Bring to boil; cover. Simmer on medium-low heat 30 min. or until barley is tender.

Side Dishes Soups