Mushroom Barley Soup

From The Clueless Vegetarian

3 tbsp. butter (or vegetable oil)
2 small onions, chopped
2 medium carrots, chopped
1 stalk celery, chopped
2 cloves garlic, squished
1 lb. mushrooms, sliced
3 quarts vegetable broth (12 cups)
1 cup barley
1 tsp. crumbled dried thyme
2 tbsp. chopped fresh parsley
2 tbsp. chopped fresh dill weed
salt and pepper to taste

In a large pot or Dutch oven, melt the butter over medium heat. Add the onions, carrots, celery and garlic and cook, stirring for about 10 minutes or until tender. Add the sliced mushrooms and let cook for another 6 to 8 minutes, until the mushrooms have let out their juices and the liquid is beginning to evaporate.

Now add the vegetable broth, barley and thyme, and bring to a boil. Cover the pot with a lid, lower the heat to a simmer, and let the soup cook, stirring occasionally, for 1 1/2 hours. If it is becoming too thick, add more water. Add the chopped parsley and dill, simmer for another 15 minutes, and season with salt and pepper to taste.

Makes 8 to 10 servings.