Recipe Name mushroom barley soup Submitted by Guest Recipe Description soup. Quantity 0 Quantity Unit Prep Time (minutes) 30 Cook Time (minutes) 60 Ready In (minutes) 90

Ingredients Amount Measure Ingredient 5 tablespoons Light Smart Balance Buttery Spread (Softened)light 8 cups, chopped Onion, chopped 8 cups, chopped Carrots, raw 4 cups, diced celery 8 tablespoons garlic minced 8 cups pieces or slices Mushrooms, Sliced 5 tablespoons all-purpose flour 48 cups broth, vegetable, fat free 6 cups pearl barley 4 bunchs Kale, stalks removed and discarded, leaves roughly chopped Steps Sequence Step 1 1. Put the barley on a sheet pan and toast lightly in oven at 350 degrees for about 5-10 mins Heat 1 tbsp smart balance with 1 inch of prepared broth in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent., add 1 tbsp flour to each pot. continue to stir constantly until mushrooms are added, 2-3 minutes. Stir in mushrooms and continue to cook for a few minutes. Add a splash of red wine to each pot while the mushrooms cook. Pour in the remainder of the broth and add barley, parsley and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Remove Bay leaves and add kale. continue to cook until Kale is wilted. Season with salt and pepper before serving.