I got this recipe via email..haven't tried it yet, but it sounds good.
-Holli in Orlando
MUSHROOM BARLEY SOUP
This soup recipe couldn't be quicker. It creates a nice light broth
and has a wonderful mushroom taste. It makes the perfect autumn lunch
recipe; serve with a nice loaf of bread.
1 pound mushrooms, sliced
2 medium carrots, peeled and shredded
1 small tomato, peeled and cut into quarters
2 stalks of celery, chopped
1/2 cup barley
4 sprigs of parsley, minced
salt and pepper to taste
2 1/2 cups of water
2 cups vegetable broth
In a large saucepan, combine all the ingredients. Bring the mixture to
a boil, reduce the heat, and allow it to simmer for 1 hour. Serve.