2 onions, chopped
2 stalks celery, chopped
4 cloves garlic, 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.
