Roast Vegetable And Barley Soup

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Nutrition per serving    (USDA % daily values)
CAL
342
FAT
28%
CHOL
0%
SOD
130%

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Ingredients for 4 servings

3 large fresh thyme sprigs

2 tablespoons olive oil

1 large onion , cut into 1-inch wedges through root end

vegetable oil cooking spray

3 garlic cloves , unpeeled

chopped fresh parsley

1 1/2 ounces package dried porcini mushrooms

1 bay leaf

3 medium carrots , trimmed, peeled, quartered (about 8 ounces)

1 medium zucchini , trimmed, halved lengthwise

6 ounces fresh cremini mushrooms , thickly sliced

1 cup pearl barley

1 red bell pepper , quartered

8 cups canned vegetable broth

4 large plum tomatoes , halved lengthwise (about 1 1/4 pounds)

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