¼ olive oil

4 medium onions, chopped

2 qts. Vegetable stock

2 cups water (more as needed)

1 oz. dried porcini mushrooms

4 TBS. tomato paste

4 tsp. dried rosemary

2 cups celery, diced

2-4 carrots, diced

Fresh parsley

Salt & pepper to taste

1-2 cups barley (pre-cooked) (rice or other grain can be used

Heat oil and saute’ onions over low heat until carmelized and browned (about 45 minutes) then remove to a bowl. Add about 1 cup of stock and re-hydrate the mushrooms by blanching them for about 5 minutes. Stir in tomato paste and stir to a smooth paste. Add rest of stock, rosemary, onions, celery, carrots and parsley -bring to a boil. Simmer for at least 30 minutes. Add cooked barley and adjust seasonings.