Title: David's Mushroom Barley Soup
Categories: Digest, Oct., Fatfree
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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip