Not So “French” Onion Soup

In a large stock pot over medium heat, saute onions in olive oil (or butter, if you prefer) until lightly browned and almost soft. Add mushrooms, garlic, salt, and pepper to pot. Continue cooking for about 5 minutes more. Add broth to pot, raise heat to medium-high, and bring to a gentle boil. Add barley and rosemary, stir, and simmer over low heat until barley is cooked (45 – 50 minutes). At this point, I usually remove the rosemary sprig to keep the flavor from being overpowering. You can serve this as is, or topped with any type of toasted bread and melted cheese. Create, and enjoy!

Just a note: This soup can also be prepped on the stove and finished in a crock pot.