Mushroom Barley Soup

1 package (.75 ounces) dried mushroom medley

1 tablespoon olive oil

2 onions, chopped

4-5 celery ribs, peeled and chopped

8 ounces fresh mushrooms such as button or crimini, chopped

4 carrots, chopped

1 parsnip, chopped

¼ teaspoon salt

¼ teaspoon pepper

1 cup pearl barley

1 cup dried beans (kidney, navy or any bean mixture)

3 tablespoons sugar

32 ounces beef stock

4 cups water

Rinse dried mushrooms with cold water. Place in glass container with just enough boiling water to cover. Set aside.

Coat bottom of soup pot with cooking spray. Heat the olive oil and sauté the onions, celery and fresh mushrooms until liquid begins to pool in pot, about 5 minutes. Add the carrots and parsnip and sauté until soft 6-8 minutes. Stir in salt, the pepper.

Strain the liquid from the dried mushrooms and add to soup. Cut up reconstituted mushrooms if they are large. Stir into soup with barley, dried beans, water, beef stock and sugar. Cover and bring to a boil, reduce to high simmer and cook about 3 to 4 hours. The consistency should be thick. Serve with bread and salad.

Serves six to eight.

Nutrition values per serving: 220 calories, 3 g fat (0 g saturated), 42 g carbohydrates, 9 g fiber, 8 g protein, 0 cholesterol, 330 mg sodium.