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Wild Rice, Mushroom And Barley Soup

Ingredients: 1 Tablespoon(s) Oil 8 Ounce(s) Button mushrooms 1 medium Yellow onion, diced 1 medium Red bell pepper, seeded 3 Cloves garlic, minced 6 Cup(s) Vegetable broth 1/2 Cup(s) Pearled barley 1/4 Cup(s) Wild rice 2 Teaspoon(s) Dijon mustard 1 Tablespoon(s) Dried parsley 1 Teaspoon(s) Dried thyme 1 Teaspoon(s) Salt 1/2 Teaspoon(s) Black pepper Directions: Heat oil in large saucepan. Add mushrooms, onion, bell pepper, and garlic. Cook, stirring, for 8-10 minutes over medium heat. Add water or broth, barley, wild rice, mustard and seasonings. Bring to a simmer. Cook uncovered for 50 minutes to 1 hour over medium-low heat, stirring occasionally. Remove soup from heat and let stand about 10 minutes before serving. Ladle into bowls and serve if desired with warm dark bread. Makes 6-8 servings.
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