Barley & Vegetable Soup



3/4 Cup pearl Barley

11 Cups Vegetable Stock

2 Tbs. Olive Oil

1 1/2 Cups chopped onion

1 Cup chopped carrot

1/2 Cup chopped Celery

7-10 dried Shitake Mushrooms(stems removed)

1/2 bunch chopped parsley

Salt & Pepper to taste



In a saucepan combine the Barley and 3 cups of the vegetable stock.

Bring to a boil, cover, and simmer over low heat for about an hour or

until all liquid is absorbed.



Heat the olive oil in a large kettle and add the onion, carrots,

celery, and mushrooms . Cover and cook over low heat for about 10

minutes. Add the remaining vegetable stock and simmer for about 30

minutes. Add the Barley and simmer 5 minutes more. Add salt and pepper to

taste. Serve with fresh crusty French bread, a salad of your choice and

enjoy!