1/2 c. raw barley
1 c. diced potatoes
2 1/2 c. stock or broth
1/2 c. apple juice
1 c. sliced onion
3 c. sliced mushrooms
1 tbsp. garlic, minced
1/8 c. fresh parsley, minced
1/8 tsp. cayenne
2 tbsp. nutritional yeast

Place barley and potatoes in pot and cover with stock and juice. Bring to a boil, reduce heat and simmer for 45 minutes or until barley is soft. Remove 1/2 cup liquid for cooking onion. When onion is soft, add mushrooms and cook at high heat until liquid is evaporated. Add onions, mushrooms and remaining ingredients to the reserved potatoes, barley and stock. Cook 25 minutes longer. Serves 4.