Dilled Vegetable Barley Soup

• 1 cup uncooked pearl barley
• 2 cups water
• 1 tablespoon butter
• 1/2 cup minced onion
• 1 teaspoon salt
• 2 bay leaves
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1/2 cup dry white wine
• 1 (8 ounce) package mushrooms, chopped
• 2 teaspoons dried dill weed
• 1 teaspoon soy sauce
• 8 cups turkey broth
• ground black pepper to taste

1. Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes.
2. Melt the butter in a large pot over medium heat. Stir in the onion, salt, and bay leaves. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the carrot and celery; cook for 5 more minutes. Pour in the wine and bring to a boil over high heat. Add the mushrooms, dill, soy sauce, turkey broth, and cooked barley; season to taste with pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer 1 1/2 hours.

pearl barley, water, butter, onion, salt, bay leaves, carrots, stalks celery, white wine, mushrooms, dill weed, soy sauce, turkey broth, ground black pepper

Taken from www.allrecipes.com/recipe/131237/dilled-vegetable-barley-soup/ (may not work)