Mushroom Barley Soup - Ruth Wasserman

3/4 cup pearl barley

1 cup chopped onion

3/4 cup diced carrots

1 lb sliced fresh mushrooms

dried mushrooms

4 stalks celery

parsley

1 pint V-8 juice

salt and pepper to taste

 

Fill 10 quart pot with water and bring to a boil

Add all the ingredients to water and simmer.  Cover pot.

Par boil the barley, drain and add to water

Skim off any scum from the top.

Add 1 pint V-8 juice

Continue to cook for about 2 hours