Recipe - Mushroom Veg Barley Soup

3 tablespoon Olive oil
2 cup Onion chopped
1 One half tablespoon Garlic clove minced
One half teaspoon Thyme, ground
One half Bay leaf
1 pound Mushrooms fresh
One half cup Barley, dry
4 Celery stalk
5 md Carrot
96 ounce Chicken broth canned
One fourth teaspoon Nutmeg
2 tablespoon Parsley fresh

Clean and quarter the fresh mushrooms. Cut celery and carrots into One half inch
pieces. Place oil in a large pot. Add chopped onions; cook over low heat
for about 10 minutes until wilted. Add garlic, thyme and bay leaf. Add
mushrooms and cook for 20 minutes over medium heat, stirring. Add the
barley, celery, carrots and broth. Season with salt and pepper to taste and
the nutmeg. Bring to a boil, reduce heat to medium low and simmer 25 to 30
minutes or until barley and vegetables are tender. Skim off any foam that
rises to the top. Remove bay leaf. Stir in the parsely just before serving
piping hot. Clean mushrooms with damp towel never wash in water.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini