Midday Fix: Wild mushroom barley Zoup!

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Zoup! Wild Mushroom Barley

1 Tbs olive oil
1 cup diced carrots
1 cup diced onion
1 cup diced celery
1/4 cup flour
1/4 cup butter
64 oz Zoup! Savory Vegetarian Broth
bouquet of fresh thyme and bay leaf
1/2 cup dry, pearled barley
1/2 Tbs garlic, chopped
2 lbs fresh button mushrooms, sliced
1/2 lb fresh shitake mushrooms, de-stemmed and sliced
4 oz tomato paste
1 3/4 Tbs vegetarian worcestershire sauce

In a medium sauté pan, heat olive oil and sauté onions, carrots and celery. In a stock pot prepare the roux.  Melt the butter, stir in the flour and cook together until slightly browned. Add sautéed veggies to the stock pot, add vegetarian broth, bouquet of thyme and bay leaf,
barley, garlic, mushrooms, tomato paste and vegetarian worcestershire sauce. Simmer together until the barley becomes tender and remove the bouquet. Add parsley.  Ready to Serve

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