Barley Mushroom Soup

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Barley Mushroom Soup

 

1 pound fresh mushrooms, sliced

3/4 cup pearled barley

2 veggie cubes

1 cup carrots, diced

1 cup celery, chopped

1 large onion, chopped

2 bay leaves

1/2 bunch fresh parsley, minced

1 to 2 whole cloves

1/4 teaspoon black pepper

1/4 teaspoon dried thyme

water to cover

 

Throw everything in a large pot.

Cover, bring to a boil, and then turn down the heat and simmer slowly until the

vegetables and barley are tender, about 1 hour.

Makes 4 servings.