Mushroom Barley Soup


1 Cup Pearled Barley, Uncooked
½ lb. Mushrooms
2 Medium Onions
3 Stalks Celery
3 Carrots
Small Bunch of Parsley
1 Package Miso Soy Seasoning,
or Vegetable Broth Cube
1/3 Cup Sunflower Oil
2 Cups Water


Pre-soak barley for ½ hour in 1 Cup Water.
Clean and dice all of the vegetables.  
Finely chop the parsley to make ½ cup.
Sauté the onions and celery in oil until transparent.
Add the mushrooms and sauté for a few minutes more.
Stir in 2 cups of water, the parsley, carrots and
Add barley and simmer for 30-40 minutes until done.  
Garnish with chopped mint leaves.
*Note:  For a “Creamy” mushroom soup, substitute
soymilk for water.