ingredients:

5 cups fresh mushrooms,
sliced(or 2 six oz. cans
of mushrooms,drained)
2 quarts water
1 cup onion, diced
½ cup celery, diced
½ cup carrots, diced
2 tsp salt
½ tsp black pepper
2 TBSP dairy-free
margarine
4 tsp flour
1 cup barley
1 cup soy milk

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.

In large saucepan, place water, celery, carrots, salt and pepper, and half of the onions.

Bring to a boil, and then simmer for about 1 hour.

Sauté mushrooms and remaining onions in margarine for 3 minutes, then stir in flour and add to chowder with the barley.

Cook for an additional 1 to 1½ hours longer or until barley is tender.

Add soy milk slowly while stirring constantly. Serve while hot.

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