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Vegan Mushroom Barley Soup


1 tablespoon olive oil
1/2 medium onion, chopped
2 large carrots, peeled & chopped
2 sticks celery, chopped
12 ounces portobello mushrooms, chopped
7 ounces white mushrooms, chopped
4 cloves garlic, minced
6 dashes Italian seasoning
4 cups vegetable broth
4 cups water
1 cup uncooked pearl barley
Salt & pepper, to taste
Fresh parsley, chopped (optional)



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