Mushroom Barley Soup

2 T olive oil

2 medium onions, diced

2 cloves garlic, diced

2 celery stalks, diced

1 lb. fresh mushrooms, chopped

1 cup barley

½ cup tamari

½ t garlic powder

½ t sea salt

1 t parsley, chopped

1 t dill

10 cups water or stock

2 carrots, sliced

In a large soup pot, heat the oil over medium-high heat; add onions, garlic, celery, and mushrooms, and sauté for 4 minutes. Add seasonings, barley, and stock/water. Reduce heat and simmer 2-3 hours, adding carrots approximately 45 minutes before soup is finished. Thin soup with water, if necessary, ¼ cup at a time, as soup cooks.

copyright © Gartenstein, Devra. The Accidental Vegan. The Crossing Press, Freedom, CA, 2000