1 tbsp. olive oil
1 chopped onion
3 cups sliced mushrooms
3/4 cup pearl barley
6 cups vegetable, beef or chicken broth
2 bay leaves
1/4 tsp. pepper
3 cups diced potatoes
1 1/2 cups diced carrots
1/2 tsp. salt
1/2 cup freshly grated Parmesan (optional)
In a large saucepan heat oil over medium heat; cook onion, stirring often, for 2 to 3 minutes or until softened.
Add mushrooms; cook stirring often for about 5 minutes or until softened.
Add barley; cook stirring for 1 minute.
Add vegetable stock, 2 cups water, bay leaves and pepper; bring to a boil.
Reduce heat to medium low; simmer covered for 1 hour.
Add potatoes, carrots and salt to saucepan; return to a boil.
Simmer over medium low heat for 30 minutes or until vegetables are tender.
Remove and discard bay leaves.
Taste and adjust seasoning.
Sprinkle with Parmesan if you like.
Makes 4 or 5 servings.
Pairs Well With
This soup can be made with vegetable or chicken or beef broth. So if you are vegetarian you can make it for yourself.