Barley Vegetable Soup

1/2 cup Barley

2 quarts Chicken broth

Onion -- chopped Carrot -- peeled & chunked Celery stalk -- chopped Parsley sprigs 1 teaspoon Thyme leaves

Bay leaf 8 cups Other vegetables

Place ingredients in large pot and bring to boil. Add salt and pepper to taste. Reduce heat, cover and simmer for about 1 hour, or until barley is tender. Remove parsley abnd bay leaf. Divide if not using entire soup at one meal. Half a batch should serve 4 with addition of vegetables suggested below. (suggestions for "other vegetables" listed in ingredients 2 c. green beans, 3 carrots, peeled and sliced, 2 zucchini, sliced thickly, 2 cups broccoli, 2 cups cauliflower florets, 2 stalks celery, 8 oz. mush- rooms, washed and thinly sliced.