Mushroom Barley Soup
8 oz White Button Mushrooms, cleaned and sliced
1 sweet onion, diced
4 cloves of garlic, minced
1 cup pearl barley
8 cups chicken stock
1 Tbsp. Olive oil
1 Tbsp. tomato paste
1 Tbsp. fresh dill, chopped (optional)
Salt and pepper to taste
Heat oil in medium skillet over medium-high heat. Add onions and garlic; saute and stir for 3-4 minutes or until tender. Add mushrooms and sauté for another 2 minutes.
Add tomato paste and mix well. Combine all ingredients in a crock pot..
Cook on low for 7-8 hours. Adjust seasonings and add fresh chopped dill.
Serve with your choice of bread