Mushroom Barley Soup

• 1 white onion, sliced
• 1 garlic clove, chopped
• 1 celery, sliced
• 14 lb button mushroom, halved
• 3 cups chicken stock
• 3 tablespoons uncooked pearl barley
• 14 teaspoon balsamic vinegar
• 2 teaspoons fresh thyme
• salt and black pepper

1. Cook vegetables over medium heat in broth for 15 minutes until softened.
2. Add barley and simmer over low heat for 1 1/2 hours, or until barley is cooked.
3. Add vinegar, thyme, pepper and salt to serve.
4. Keeps fresh for up to 2 days.

white onion, garlic, celery, button mushroom, chicken stock, pearl barley, balsamic vinegar, thyme, salt

Taken from www.food.com/recipe/mushroom-barley-soup-423049 (may not work)