1 1/2 cups pearled barley, soaked in 4 cups filtered water overnight, drained, and rinsed
1 yellow onion, chopped
3 ribs celery, cut into 1/2" pieces
2 carrots, scrubbed or peeled, sliced in half lengthwise and cut into 1/2" pieces
3 cups sliced cremini mushrooms
4 cups light vegetable stock
2 cups filtered water
sea salt
Directions
In a medium-large stockpot, place the drained barley, onion, celery, carrots, and mushrooms. Add the stock and 2 cups of filtered water. Bring to a boil. Reduce the heat and simmer for 45 to 50 minutes, or until the barley is completely cooked and thickened.
Season to taste with sea salt. Add more water or stock if the soup is too thick for your liking.
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