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Title: Barley Soup with Red Peppers

2 T olive oil
12 oz. fresh mushrooms, sliced
1 - medium onion, chopped
2 - large cloves garlic, finely chopped
3 C vegetable stock
1 - jar roasted red bell peppers, drained and chopped (12 oz.)
1/2 C barley
1 t dried ground sage
1/8 t cayenne
0 - salt and pepper to taste

In a mediums tockpot, heat the oil over medium-low heat. Add the mushrooms and onion and cook, stirring often, until lightly browned, about 15 minutes, adding the garlic the last few minutes of cooking.

Add the broth, roasted peppers, barley, sage, cayenne, salt, and black pepper; bring to a boil over high heat. Reduce the heat, cover, and simmer, stirring a few times, until the barley is tender, about 25 minutes.

From Vegan Italiano
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