Vegetable barley soup to warm up Meatless Monday

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Slice the mushrooms. 3. Warm the oil in a large soup pot, then saute the onions and salt over medium heat, stirring occasionally, for about eight minutes. In the meantime, heat a kettle full of water until it boils, then set aside. 4. Add the potatoes, celery, bell peppers, carrots, green beans, squash and mushrooms, and saute with the onions for about two minutes. 5. Add the marjoram, thyme and sherry, and cook for another two minutes, stirring all the while.

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Amber Taufen has been writing about people, places and things in Denver since 2005. She works as an editor, writer, and production and process guru out of her home office in the foothills.
Contact: Amber Taufen