Barley Soup

½ onion, chopped
3 carrots, diced
2 stalks celery, diced
2 potatos, diced (can substitute parsnips or turnips)
1 cup green peas (can substitute green beans)
½ cup mushrooms
¼ cup oil
2 quarts vegetable stock or water
1 cup whole barley, uncooked
2 teaspoons salt
1/8 teaspoon pepper
½ teaspoon marjoram
½ teaspoon thyme
2 tablespoons chopped parsley

Sauté vegetables in oil in large stock pot. Add vegetable broth and spices except parsley Add barley Simmer until barley is cooked Can add ½ lb chard or kale chopped into bite sized pieces for the last 10 minutes. Stir in parsley at the last minute and serve.