Prep 10 mins
Cook 1 min
This light vegan recipe is from the "Lean and Luscious and Meatless" cookbook.
- 1⁄2 cup onion, chopped
- 1⁄2 cup carrot, chopped
- 1⁄2 cup celery, thinly sliced
- 3 cups sliced mushrooms
- 5 cups water
- 1⁄2 cup barley
- 4 teaspoons vegetable stock powder
- 1⁄8 teaspoon garlic powder
- Put vegetables in a large soup pot with a little water and cook for 5 min stirring frequently.
- Add remaining ingredients and bring to a boil.
- Cover & reduce heat to low & simmer 1 hour.