Red Lentil Carrot Soup

6 large carrots, peeled and chopped
2 large onions, chopped
1 cup red lentils, uncooked
12 cups chicken broth
salt and pepper to taste

Directions:
Carmelize onion in large sauce pan with butter. Once the onion begins to be translucent, add broth. Add in carrots and lentils and bring to a boil. Reduce heat and simmer for 30-45 minutes, or until veggies are tender. Blend soup until smooth. Season to taste with salt and pepper. Garnish with green onion.

Mushroom Barley Soup

Mushroom barley soup
Serves 4

Ingredients:
1 cup pearled barley
2 tablespoons olive oil, divided
1 medium yellow onion, diced
3 large carrots, diced
20-25 baby bella mushrooms, sliced
4 handfuls spinach, washed
4 cups low-sodium vegetable broth
1 bay leaf (fresh), 2 if dried
1 tablespoon fresh thyme leaves
Kosher salt and fresh black pepper

Directions:
In a medium-size pot, heat 1 tablespoon of olive oil over medium-high heat.
Add barley, stir thoroughly to coat and saute for 1 minute.
Add 3-1/2 cups of water to the barley and bring to a boil.
Cover, reduce heat to medium-low, and simmer until tender for 30 to 35 minutes.
Meanwhile, heat the olive oil in a large pot over medium-low heat.
Add the onions, 1/2 teaspoon kosher salt and 1/2 teaspoon fresh pepper, cover and cook until the onions are translucent, roughly 6 to 7 minutes.
Add the carrots and cook for 5 to 6 minutes.
Add the mushrooms to the pot, increase heat to medium-high, cover and cook for an additional 3 to 4 minutes, or until the mushrooms have softened and given off their juices.
Add the vegetable broth, bay leaves and thyme to the pot and simmer, uncovered, for 10 to 12 minutes.
Remove and discard the bay leaves.
Add the cooked barley to the pot and cook for an additional 3 to 5 minutes or until broth thickens up just a bit.
Adjust salt and pepper to taste.