Mushroom Barley Soup

This recipe has so few ingrediants, yet is out of this world! It does well in a crock pot too, once you get to the point that it needs to boil for a couple of hours, sdtick it in the crock pot on low. It tastes great!

2 tsp garlic, chopped
2 small onions, chopped
1 lb sliced mushrooms
1 tsp salt
pepper to taste
1/2 cup barley
7 1/2 cups water
7 tsp beef boullion powder
4 Tbs soy sauce

Saute the onion and garlic in a little olive oil, in a large pan until translucent. Then add mushrooms, salt and pepper. Cook for a while, until mushrooms get good and dark and a dark water fills the pan. About 15 minutes. Meanwhile in a large pot bring 1 and 1/2 cups water to boil, add in the barley, boil 10 minutes. Then add in the mushroom mixture, and remaining ingrediants. Boil 2 hours. Best tasting when reheated. Freezes pretty well too.
Serves 8