Makes 6 servings.
Ingredients
1 tablespoon canola oil, divided
1 medium onion, chopped
2 celery ribs, chopped
1/2 cup pearl barley, rinsed and drained
6 cups reduced-sodium vegetable broth, divided
5 cups (about 3/4 pound) mushrooms, chopped
2 teaspoons Worcestershire sauce
3 medium carrots, peeled and diced
Salt and freshly ground black pepper
Cayenne pepper, to taste
Directions 
<ul>
 <li>In a large soup pot, heat 1/2 tablespoon of oil over medium heat. Add onion and celery, and saut&eacute; for 3 minutes. </li>
 <li>Add barley and stir, constantly, for 2 minutes. </li>
 <li>Add 4 cups of broth and bring mixture to boil. Reduce heat to low, cover and simmer for 40 minutes. </li>
 <li>Meanwhile, in a nonstick pan, heat remaining oil over medium-high heat. Add mushrooms and saut&eacute; for 6 minutes, stirring constantly, until mushrooms are tender. </li>
 <li>Add Worcestershire sauce, and stir for 1 minute. </li>
 <li>Remove mushrooms from heat. Stir in carrots and set aside. </li>
 <li>After barley has simmered for 40 minutes, add mushroom and carrot mixture and remaining 2 cups of broth. </li>
 <li>Bring to a boil, then reduce heat to low and simmer, covered, for 30 minutes, until vegetables and barley are very tender. </li>
 <li>Season to taste with salt, black pepper and cayenne. </li>
 <li>Serve immediately, or refrigerate for up to 4 days. </li>
</ul>
Mushrooms, barley and carrots make this soup full of fiber and high in vitamin B6. 
Nutrition information
Amount per serving: 140 calories, 2.5g total fat (0g saturated fat), 0mg cholesterol, 25g carbohydrates, 4g protein, 5g dietary fiber, 200mg sodium. 
Source:<a target="_blank" href="https://www.aicr.org/cancer-prevention/recipes/mushroom-barley-soup/'"> American Institute for Cancer Research</a>

Mushroom barley soup