Ingredients

2 tablespoons olive oil
2 tablespoons butter
2 carrots, peeled and chopped
2 celery stalks, chopped
1 medium onion, peeled and chopped
2 cloves of garlic, minced
1 pound mixed mushrooms, stemmed and sliced
8 cups vegetable stock
1 large white potato, peeled and diced
2 bay leaves
1 tablespoon soy sauce
3/4 cup pearl barley
1/4 cup chopped fresh parsley
salt and pepper

Cooking Instructions

Heat the olive oil and butter over medium heat in a large soup pot. Add the carrots, celery, and onion and cook, stirring frequently, until the onion begins to turn translucent and the vegetables are softened (about 5 minutes). Add the garlic and mushrooms and continue to cook until the mushrooms are softened and begin to release their liquid (about 5 minutes longer). Add the vegetable stock, potato, bay leaves, soy sauce, and barley and bring to a boil. Reduce the heat and simmer the soup, covered, for about 30 minutes.

Add the chopped parsley and continue to cook until the barley is tender (5 to 10 minutes longer). Season the soup to taste with salt and pepper. Serve in bowls garnished with additional chopped parsley.

Makes 6 to 8 servings

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recipe courtesy of elliemay.com