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Mushroom Barley Soup with Herbs

2-cups finely chopped onions
1-cup diced carrots
˝-cup finely chopped celery
1-tbsp canola oil
1-lb mushrooms, sliced
1-tsp minced garlic
1-tsp dried thyme
1-tsp dried basil
1-tsp dried tarragon
˝-tsp celery seed
2-cups beef stock
2-cups chicken stock
2-cups water
˝-cup pearl barley
Salt & pepper to taste
3-tbsp chopped parsley

In a large saucepan, sauté onions, carrots and celery in oil until lightly browned, about 8 minutes
Stir in mushrooms, garlic and herbs; sauté 3 minutes
Stir in beef and chicken stocks, water and barley
Heat to a boil; reduce heat and simmer, covered until barley is tender, about 45 minutes
Season with salt & pepper to taste
Stir in parsley 

Makes 8 servings