Recipe - Mushroom Barley Soup

This one is a favorite of mine for these cool fall evenings! It is a great way to use the shitakes I get in my CSA share. You can add some stew beef if you like, but otherwise it makes a hearty and tasty vegetarian meal. Serve with large hunks of crusty bread, and a big salad for an excellent dinner.

Mushroom Barley Soup
(Serves 4-6)

Image by lynn.gardner via FlickrIngredients:
7 cups vegetable broth (use mushroom broth, vegetable stock, or beef broth if desired)
3/4 cup pearl barley
4 cup sliced mushrooms (any kind, or mixed)
2 stalks celery, sliced in 1/2" slices
2 medium carrots, sliced in 1/2" slices
1 large onion, diced
4 cloves garlic, minced
2 TB soy sauce (or more, to taste)
2 TB lemon juice
1/2 tsp freshly ground black pepper

Directions: 

1. In large soup pot, bring broth to a boil, and add barley. Reduce heat, cover, and simmer about 30 minutes.
2. Meanwhile prepare remaining ingredients. Add to pot, return to a boil, reduce heat, and simmer 30-40 minutes longer, until vegetables are tender.
3. Adjust seasoning as desired, and serve hot with fresh bread.