Mushroom Barley Soup

• 3 tbs olive oil*
• 2 cups onion, diced
• 2 tbs garlic, minced
• 8 cups vegetable broth
• 24 oz baby portobello mushrooms, sliced
• 3 cups carrots, diced
• 2 cups celery, diced
• 1 cup pearl barley (brown rice will work too)
• 4 tbs tahini
• 1 1/2 tsp dried thyme
• 2 tsp dried rosemary
• 2 1/2 – 3 tsp kosher salt (taste to determine)

Directions:

1. Saute the onion and garlic in olive oil for 5-7 minutes.*
2. Combine all ingredients in a large pot and bring to a boil.
3. Once boiling, cover the pot and lower to a simmer for 1 hour.