In a large saucepan, heat the oil over medium heat. Add the onion, carrot, and celery. Cook for 5 minutes.
Add garlic and mushrooms and cook for 5 more minutes.
Whisk in the flour and cook for 3 minutes. Whisk in the broths and bring to a boil.
Reduce heat and simmer for 45 minutes. Add the parsley and barley and cook for 10 minutes longer.
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|Serving Size: 1 Serving (987g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 27 (20%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 3626.6mg||125 %|
|Potassium 632.8mg||17 %|
|Total Carbohydrate 19.5g||6 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 15.4g|
|Protein 8.6g||12 %|
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Calories per serving: 133
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