This earthy soup is one of my favorite winter lunches. I highly recommend homemade bread to go with...
1 large onion, chopped 2 garlic cloves, pressed 3 carrots, chopped 2 celery stalks, chopped 1/2 lb. barley 9 cups vegetable broth 1 T salt 10 oz. mushrooms, sliced (I like baby bellas) 2 T soy sauce 2 dashes cayenne pepper black pepper olive oil
Saute the onion, carrots, celery, and garlic in a bit of olive oil until the onion softens. Add the barley, salt, and broth. Bring it to a boil, reduce heat and simmer 30 minutes. Add the mushrooms and simmer another 25 minutes. Add the soy sauce, cayenne, and black pepper. Season to taste.
I couldn't resist making one last batch before putting this recipe away for the season. It makes about 3 quarts, and it's so filling, it'll feed an army :)