1. In large dutch oven 6 quart add olive oil and onions. Cook onions until browned and caramelized.

2. Add mushrooms and cook until most of the moisture has cooked away.

3. Add the rest of the ingredients except for flour and water. Simmer 1hour or until barley is cooked through.

4. In shaker add flour and water, shake well.

5. Stir continually while gradually adding the flour and water mixture until soup reaches desired thickness. I like this soup thick like stew/gravy.

6. Serve with a great crusty bread.

Beef Mushroom Barley Soup

1. If you wanted to make a non vegan version of this soup. 

   You would also need 

   
   

   2 lb beef chuck roast
   1 tsp salt
   1 tsp pepper
   32 ounces beef broth
   2 cups water

   In large dutch oven (6 quart) add olive oil, add beef chuck roast, season generously with salt and pepper.  Brown thoroughly on one side, flip, add onions and brown second side and onions until caramelized.

   Add beef broth and water.  Simmer 1 1/2 hours until roast is tender when poked with a fork.  Remove roast from broth, cut into bite size pieces and set aside for later

   Add the rest of the ingredients except for flour and water. Simmer 1 hour or until barley is cooked through.

    Stir in bite size beef roast pieces.

   In shaker add flour and water, shake well.
   

    Stir continually while gradually adding the flour and water mixture until soup reaches desired thickness. I like this soup thick like stew/gravy.