Instructions: Rinse the shiitake mushrooms and set them aside to soak in plenty of water.

They will need about an hour to soak. Chop the onions, celery, and carrots. Put the vegetables and Michelles seasoning in a large stock pot with the water. When the mushrooms are soft, snip them into smaller pieces

(approx. a square inch each) and drop them in the pot. Bring the pot to a boil, turn down to simmer. Cook until the carrots just start to soften. Add barley and simmer for another 10-15 minutes. Taste the broth occasionally while cooking, add salt to taste and more of Michelles seasoning if needed.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.