1 pound fresh mushrooms, sliced
3/4 cup pearled barley
2 veggie cubes
1 cup carrots, diced
1 cup celery, chopped
1 large onion, chopped
2 bay leaves
1/2 bunch fresh parsley, minced
1 to 2 whole cloves
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
water to cover
Throw everything in a large pot. Cover, bring to a boil, and then turn down the heat and simmer slowly until the vegetables and barley are tender, about 1 hour.
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