Mushroom Vegetable Soup Recipe

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2 carrots, sliced thin
1 onion, diced
1-2 stalks celery, diced
2 cups chopped aromatic mushrooms
1/2-2/3 cup hulled barley
1/2 cup peas
1/2 cup corn
4 canned whole tomatoes, plus 1/2 cup juice
2 tsp. basil
1 tsp. oregano
1/2 tsp. garlic powder
2 Tbsp. soy sauce

Chop mushrooms into small pieces. Sauté mushrooms, onions, celery with 1 cup water (or a 3 Tbsp. oil) for 5-10 minutes. Add barley, carrots, tomatoes, spices, soy sauce and water. Bring to a boil, cover and simmer at a low boil for 1 hour. Add corn, peas and salt (if any). Adjust seasonings and cook for an additional 1/2 hour. Serve!
This was my effort to duplicate a delicious vegetable soup I had gotten at Fresh Fields, a chain of natural super markets in Maryland. It’s an excellent imitation, and fat free to boot.

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