We were in the mood for barley soup one night, and couldn't find a recipe
we liked.  So we made one up!

Barley Soup
-----------

1 medium onion, diced
4 ribs celery, diced
3-4 cloves garlic, pressed or finely chopped
2 quarts (8 cups) water
6 skinny carrots, diced (use fewer if you've got fat carrots)
10 oz. white (button) mushrooms, diced
3.5 oz. shiitake mushrooms, sliced
1 cup pearled barley

2 bay leaves
1/8 teaspoon white pepper (or to taste)


Sautee the onion, carrot and celery in their own juices (add water as 
necessary to keep them from sticking or burning).  Sautee until the 
onions are translucent.  Add the garlic, then the water and bay leaves.
Heat on medium high until boiling.  Once it boils, reduce heat and simmer.
Add mushrooms and continue to simmer.  Once the carrots have softened
up, add the barley and continue to simmer.

After a while, things will turn to sludge!  When it reaches this stage, 
add the white pepper.  If things get too thick for your taste, add a bit
more water (we've added up to 2 cups at this point -- it really does get
thick!).


We served this as our first course for Thanksgiving 1998.  It's a
wonderful winter soup!