Mushroom Barley Soup

http://www.eatingwell.com/recipes/mushroom_barley_soup.html

From EatingWell:  EatingWell Serves Two

Float some homemade croutons on top of this soup for extra flavor and body. Serve with an amber beer and a salad of mixed greens with Buttermilk Ranch Dressing.

2 servings, 2 cups each | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

• 2 teaspoons extra-virgin olive oil
• 1 teaspoon butter
• 2 cloves garlic, minced
• 1 medium carrot, peeled and finely chopped
• 1 stalk celery, finely chopped
• 1 small onion, finely chopped
• 8 ounces mushrooms, chopped
• 1 1/2 teaspoons chopped fresh thyme
• 1/8 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground pepper
• 1/4 cup Marsala, or cream sherry (see Note)
• 1 14-ounce can vegetable broth, or reduced-sodium chicken broth
• 1 cup water
• 1/4 cup quick-cooking barley

Preparation

1. Heat oil and butter in a large saucepan over medium heat. Add garlic, carrot, celery, onion, mushrooms, thyme, salt and pepper and cook, stirring, until the vegetables release some of their juices, about 3 minutes. Increase heat to medium-high and continue to cook, stirring often, until most of the liquid has evaporated, about 3 minutes.
2. Add Marsala (or sherry) and cook, stirring, until reduced, 1 to 2 minutes. Add broth, water and barley; bring to a boil, stirring often. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables and barley are tender, about 15 minutes.

Nutrition

Per serving : 208 Calories; 8 g Fat; 2 g Sat; 4 g Mono; 5 mg Cholesterol; 32 g Carbohydrates; 6 g Protein; 5 g Fiber; 579 mg Sodium; 730 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 starch, 2 vegetables, 1 1/2 fat

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

• Note: Marsala and cream sherry, fortified wines, are flavorful and economical additions to many sauces. Store opened bottles in a cool, dry place for months.