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