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MUSHROOM BARLEY SOUP
Unknown
1 large onion, sliced
2 tablespoons vegetable oil
1 pound fresh mushrooms, trimmed and sliced
6 cups of hot water
1/3 cup pearl barley, rinsed and drained
1 bay leaf
½ teaspoon pepper
¼ to ½ teaspoon thyme
1 teaspoon salt
2 tablespoons soy sauce
2 tablespoons chopped parsley
In a 3-quart saucepan sauté onion in oil over medium heat 5 minutes. Add mushrooms; cook and stir over high heat 5 minutes. Add water, barley, bay leaf, pepper, thyme and salt. Bring to boiling; stir. Cover and simmer 30 minutes; remove bay leaf. Continue to simmer about 15 minutes until barley is tender. Stir in soy sauce and parsley; simmer 5 minutes longer. Makes 4 to 6 servings (about 6 cups).