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This soup is quick and easy. It has a light broth with a wonderful earthy flavor from the mushrooms. Perfect to serve for lunch on a cold winter's day.

Mushroom and Barley Soup

1 pound mushrooms, sliced

2 medium carrots, peeled and shredded

1 small tomato, peeled and cut into quarters

2 stalks of celery, chopped

1/2 cup barley

2 tablespoons chopped flat-leaf parsley

Salt and freshly ground black pepper to taste

2 1/2 cups of water

2 cups vegetable or chicken broth

1. In a large saucepan, combine all the ingredients. Bring the mixture to a boil, reduce the heat, cover and simmer for 1 hour. Serve hot.

Makes 4 to 6 servings.

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