Barley Vegetable Soup

Directions

1. 1
   In a saucepan, combine the barley and 3 cups of vegetable stock.
2. 2
   Bring to a boil over medium heat, cover, and simmer for 1 hour, or until the liquid is absorbed.
3. 3
   Meanwhile, heat the olive oil in a large pot and add the onion, carrots, celery, and mushrooms.
4. 4
   Cover and cook the vegetables for about 5 minutes, until they begin to soften.
5. 5
   Add the remaining vegetable stock and simmer 30 minutes, covered.
6. 6
   Add the barley and simmer 5 minutes more.
7. 7
   Add salt to taste and ladle into bowls.
8. 8
   Serve garnished with chopped fresh parsley.