Mushroom Vegetable Soup Recipe

Ingredients:

2 carrots, sliced thin

1 onion, diced

1-2 stalks celery, diced

2 cups chopped aromatic mushrooms

1/2-2/3 cup hulled barley

1/2 cup peas

1/2 cup corn

4 canned whole tomatoes, plus

1/2 cup juice

2 tsp. basil

1 tsp. oregano

1/2 tsp. garlic powder

2 Tbsp. soy sauce

Direction:

Chop mushrooms into small pieces. Sauté mushrooms, onions, celery with 1 cup water (or a 3 Tbsp. oil) for 5-10 minutes. Add barley, carrots, tomatoes, spices, soy sauce and water. Bring to a boil, cover and simmer at a low boil for 1 hour. Add corn, peas and salt (if any). Adjust seasonings and cook for an additional 1/2 hour. Serve