This soup is quick and easy. It has a light broth with a wonderful earthy flavor from the mushrooms. Perfect to serve for lunch on a cold winter’s day.
1 pound mushrooms, sliced
2 medium carrots, peeled and shredded
1 small tomato, peeled and cut into quarters
2 stalks of celery, chopped
1/2 cup barley
2 tablespoons chopped flat-leaf parsley
Salt and freshly ground black pepper to taste
2 1/2 cups of water
2 cups vegetable or chicken broth
In a large saucepan, combine all the ingredients. Bring the mixture to a boil, reduce the heat, cover and simmer for 1 hour. Serve hot.
Makes 4 to 6 servings.