1 large yellow onion, chopped
2 cups porcini mushrooms, sliced
2 medium carrots, sliced
2 medium potatoes, diced
1 clove of garlic, minced
10 cups vegetable stock (a few cups can be water)
1 cup pearl barley
1 tsp dried parsley
1 bay leaf
1 tsp paprika
Salt and pepper, to taste
Heat some olive oil in a large pot over medium heat.
Add the onion, mushrooms, carrots, and potatoes. Cook until the onions are slightly translucent and the potatoes soften.
Add the garlic and cook for one more minute.
Add the vegetable stock.
Add the barley, parsley and the bay leaf. Mix together well.
Bring to boil, then reduce to a simmer.
Cover and cook for 1 hour, stir occasionally.
Once the barley is cooked, season with paprika, salt, and pepper.