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Hearty barley soup is an excellent way to use up any cooked vegetables you have on hand. This filling mushroom barley soup also includes carrots, potatoes and fresh thyme. Toss leftover precooked grains and veggies into this soup after the potato is cooked. Heat until warm.
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In a large stock pot, heat the oil to medium-high heat. Add the onions, mushrooms, carrots, thyme, pepper and garlic. Saute until the onion is translucent, about 5 minutes.
Add the vegetable stock and barley and bring to a boil. Reduce heat and simmer for about 20 minutes or until barley is tender. Stir in sherry and potato. Continue to simmer until potato is cooked, about 15 minutes. Garnish with sliced green onions and serve.