Hearty Vegetable Barley Soup

I used a 8 quart pot to make 2 gallons of soup. Adjust accordingly to make a smaller batch.

Chop all the veggies to size of your liking. Add olive oil & butter to pot on medium heat add onions, carrots, celery, leeks' garlic & salt & sweat the veggies.

Add barley & mushrooms & Italian seasoning & mix & let cook for 2 minutes

Fill pot with water & add the bullion cubes, salt & pepper & turn up heat to high & bring to a boil.

As soon as it starts boiling reduce heat to low & stir. Let simmer for an hour on low heat occasionally stirring.

Eat & enjoy