Mushroom Barley Soup

">If everyone were to take responsibility for their own lives, we would have a completely different world." --James Levin in A Celebration of Wellness
Several months ago, when out to dinner with Rutiger and his family at a veg-friendly diner, I ordered the most amazing mushroom barley soup. I finally got around to re-creating it and I think my version is pretty darn close--rich and very flavorful, perfect for these cold autumn days. Although mushrooms contain lots of water, they are also quite nutritous. Iron, selenium, protein and the B vitamins are what you can look forward to in most mushrooms--besides the plain old white button mushrooms, which lack most nutrients.
Ingredients:
* 1/3 cup uncooked barley, rinsed
* 1 cup mushroom or "beef" style stock
Combine these ingredients in a saucepan, cover, bring to a boil. Reduse heat to low and simmer about 30 minutes, until the barley has absorbed the liquid but is still slightly firm. Meanwhile...
* 2 celery ribs, preferably with the leaves, cut into small bits
*2 tablespoons olive oil
* one 8-OZ container baby portabella mushrooms, de-stemmed, cleaned and cut into small bits
* 1 garlic clove, minced
* plenty of black pepper
* 1/4 cup dry red wine
* 3 cups mushroom or "beef" style stock
* 1 cup water or additional stock
* 1 tablespoon Braggs, or to taste (depending on how salty the stock is)
Heat the oil in a medium-size soup pot or saucepan over medium heat. Add the celery and mushrooms and cook until the mushrooms have reduced in size and given off some liquid, about 5-7 minutes. Add in the minced garlic and cook another minute. Season with black pepper and add the wine. Simmer for 2-3 minutes. Add the remaining ingredients including the cooked barley. Bring to a simmer and cook over medium heat, uncovered, for 10-15 minutes. Adjust the Braggs and black pepper seasonings as necessary. Enjoy! Makes about 5 servings.