Title: David's Mushroom Barley Soup
Categories: Digest Oct
Yield: 1 Servings

2		Onions, chopped
2		Stalks celery, chopped
4		Cloves garlic (or more!),
		Chopped or crushed
1 1/2	lb	Fresh mushrooms (sliced or
		Whole)
1/2	c	Soy sauce or tamari
1 3/4	c	Barley
1/2	ts	Salt
1/4	ts	Fresh ground black pepper
1	ts	Dill weed
1/4	c	Chopped fresh parsley
2	c	Vegetable broth
8	c	Water
2		Carrots, diced

In a large pot combine chopped onion, celery, garlic and mushrooms. Saute for about 4 minutes in just enough vegetable stock to keep them from sticking. Add the barley, soy sauce, seasonings, the rest of the vegetable broth and water. Bring to a boil, and then simmer for 2 to 3 hours. 45 minutes before it's done, add the chopped carrots. If it gets too thick, add additional water. Try to keep people from opening the lid :)

Posted by wallis@oxygen.aps1.anl.gov (David Wallis) to the Fatfree Digest [Volume 11 Issue 14], Oct. 14, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

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