Mushroom Barley Soup
2 tablespoons Olive Oil
2 Onions, chopped
4 cloves Garlic, minced
1 pound fresh Mushrooms, sliced
½ cup Soy Sauce
½ teaspoon salt
1 cup Barley
1 teaspoon Garlic Powder
1 teaspoon dried Dill Weed
¼ cup fresh Parsley, chopped
10 cups Water
2 Carrots, sliced
2 stalks Celery, sliced
In a large pot, combine olive oil, onions, garlic and mushrooms. Saute for about four minutes. Add the soy sauce, salt, barley, garlic powder, dill weed, parsley and water. Bring to a boil and simmer for 2 hours. Add carrots and celery. Cook an additional 45 minutes.