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 t  Salt
    1/4 t  Fresh ground black pepper
      1 t  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