Low Fat Barley Mushroom Soup

• 1 lb fresh mushrooms, sliced
• 34 cup pearl barley
• 2 vegetable bouillon cubes
• 1 cup carrot, diced
• 1 cup celery, chopped
• 1 large onion, chopped
• 2 bay leaves
• 12 bunch fresh parsley, minced
• 1 -2 whole cloves
• 14 teaspoon black pepper
• 14 teaspoon dried thyme
• water, to cover

1. Throw everything in a large pot.
2. Cover, bring to a boil and then turn down the heat.
3. Simmer slowly until the vegetables and barley are tender, about 1 hour.

fresh mushrooms, pearl barley, vegetable bouillon cubes, carrot, celery, onion, bay leaves, parsley, cloves, black pepper, thyme, water

Taken from www.food.com/recipe/low-fat-barley-mushroom-soup-241093 (may not work)