INGREDIENTS:

3/4 cup pearl barley 11 cups vegetable stock (see recipe for Roasted Vegetable Soup) 2 tablespoons extra-virgin olive oil 1 1/2 cups chopped onion 1 cup chopped carrots 1/2 cup chopped celery 1 cup thinly sliced mushrooms Salt to taste 1/2 bunch parsley

INSTRUCTIONS:

1. In a saucepan, combine the barley and 3 cups of vegetable stock. Bring to a boil over medium heat, cover, and simmer for 1 hour, or until the liquid is absorbed. 2. Meanwhile, heat the olive oil in a large pot and add the onion, carrots, celery, and mushrooms. Cover and cook the vegetables for about 5 minutes, until they begin to soften. Note:If you like a soup with lots of veggies, add 1//4 – 1/2 cup of an in season vegetable. A small amount of pasta can also be added. This is a recipe from Dr. Weil that I have added whatever veggies I have had on hand. Very hearty! 3. Add the remaining vegetable stock and simmer 30 minutes, covered. 4. Add the barley and simmer 5 minutes more. Add salt to taste and ladle into bowls. Serve garnished with chopped fresh parsley.