Mushroom Barely Soup With Roasted Brussels Sprouts

• 6 cups water
• 2 cups barley
• 1 package mushrooms cut up
• 3 cloves garlic minced
• 1 cup brussel sprouts cut up
• 2 stalks celery cut up
• 1 leek cut up
• 2 carrots cut up
• 3 bay leaves
• 1/4 teaspoon rosemary for roasting
• celery salt
• pepper

1. Add water to pot and let boil, along with the minced garlic.
2. Pre-heat the oven to 350 degrees. Cut up the brussel sprouts and drizzle them with olive oil, rosemary and salt and pepper. Add them to a baking sheet or alumium foil, cover and place in the oven for 45 minutes.
3. Cut up the leeks, carrots and celery and add them to the pot. Along with the bay leaves, salt and pepper. Cover.
4. Add the barley and the brussel sprouts, when ready.
5. Cut up the mushrooms and add to the pot. Let cook for another 30 minutes. Tasting periodically.

water, barley, mushrooms, garlic, brussel sprouts, stalks celery, carrots, bay leaves, rosemary, celery salt, pepper

Taken from www.yummly.com/recipe/Mushroom-Barely-Soup-With-Roasted-Brussels-Sprouts-1664088 (may not work)