Mushroom Barley Soup
|Yellow onions||2 Large, chopped|
|Carrots||3 Medium, peeled and sliced|
|Mushrooms||1⁄2 Pound, sliced thin|
|Low sodium beef broth||4 Cup (64 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Medium barley||1⁄2 Cup (8 tbs)|
|Black pepper||1⁄4 Teaspoon|
Place all the ingredients in a large heavy saucepan and bring to a boil over moderately high heat about 4 minutes.
Adjust the heat so that the mixture bubbles gently, and simmer, partly covered, for 40 minutes or until the barley is tender.