Vegan Mushroom Barley Chowder

This is a great soup for curling up with and relaxing after coming in from shoveling snow, or if you forgot your umbrella and got soaked on a cold rainy day. It does take a while to make though, so be sure to curl up in a nice warm blanket with your favorite book by the fireplace while it cooks.

• 5 cups fresh mushrooms, sliced
  (or 2 six oz. cans of mushrooms,drained)
• 2 quarts water
• 1 cup onion, diced
• 1/2 cup celery, diced
• 1/2 cup carrots, diced
• 2 tsp salt
• 1/2 tsp black pepper
• 2 TBSP dairy-free margarine
• 4 tsp flour
• 1 cup barley
• 1 cup soy milk

1. In large saucepan, place water, celery, carrots, salt and pepper, and half of the onions.
2. Bring to a boil, and then simmer for about 1 hour.
3. Saute mushrooms and remaining onions in margarine for 3 minutes, then stir in flour and add to chowder with the barley.
4. Cook for an additional 1 to 1 1/2 hours longer or until barley is tender.
5. Add soy milk slowly while stirring constantly. Serve while hot.