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3/4 cup pearl barley
11 cups broth (Imagine No-Chicken broth)
2 TBL olive oil
1 1/2 cups chopped onion
1 cup chopped carrots
1/2 cup chopped celery
1 cup thinly sliced mushrooms
salt and pepper to taste
1/2 bunch chopped parsley (for garnish) 

In a medium saucepan, bring 3 cups of broth and barley to a boil over medium heat. Cover and reduce to simmer for 1 hour, or until the liquid is absorbed.

Heat olive oil in a large pot and add in onion, carrots, celery, and mushrooms. Cover and cook on medium-high for about 5 minutes until softened. Add in the remaining broth and simmer for 30 minutes, covered.

Add the barley to the large pot and simmer for another 5 minutes. Season with salt and pepper to taste. Serve hot and garnish with chopped parsley.

Serves 6

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