Barley Vegetable Soup - cooking recipe

Ingredients

3/4 cup pearl barley
11 cups vegetable stock (see recipe for Vegetable Stock #54127)
2 tablespoons canola oil or 2 tablespoons olive oil
1 1/2 cups chopped onions
1 cup chopped carrot
1/2 cup chopped celery
1 cup thinly sliced mushroom
salt
1/2 bunch fresh parsley

Preparation

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