Mushroom Barley Soup
Serves 4 - 6
     1. Heat the olive oil in a sauce pan. Add the onion and sauté  until transparent.
         Add the mushrooms and sauté until limp  and the water evaporates.
     2. In a large pot, bring the beef broth and water to a boil. Add the mushroom and
         scallion mixture, carrot, celery, barley, parsley, sage, bay leaf, salt and black
         pepper. Return to a boil. 
     3. Lower the flame and simmer for 45 minutes or until barley is tender.
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