Mushroom Barley Soup

Mushroom Barley Soup

6 cups water

1 cup quick cooking barley

3 vegetable boullion cubes

1 tablespoon chicken granules.

4 cups sliced fresh mushrooms

2 cups chopped onions

2 cups sliced carrots

1 1/2 cups chopped celery

1 tablespoon canola oil

1/2 cup snipped fresh parsley

1 tablespoon tamari OR soy sauce

2 teaspoons dried dillweed

Salt and pepper

Directions:

In a large kettle or Dutch oven, combine water, barley, and bullion.  Bring to a boiling: reduce, cover and simmer for 10 minutes.

Meanwhile in a 12" skillet, cook mushrooms, onions, carrots, and celery in oil til tender but not brown.

Add vegetables, parsley, tamari sauce, or soy sauce, dill weed, 1/2 teaspoon salt, 1/4 teaspoon pepper.  Cook uncovered for 10 to 15 minutes, til hot. 

Serves 6 to 8