INGREDIENTS
2
Carrots, large
2 sticks
Celery
4 cloves
Garlic
7 oz
Mushrooms, white
1/2
Onion, medium
1
Parsley, Fresh
12 oz
Portobello mushrooms
4 cups
Vegetable broth
1 cup
Pearl barley
6 dashes
Italian seasoning
1
Salt & pepper
1 tbsp
Olive oil
4 cups
Water