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Ingredients: 2 Onions, chopped 2 Cabbage, shredded 4 Cloves garlic (or more!), 1 1/2 Pound(s) Fresh mushrooms (sliced or 1/2 Cup(s) Soy sauce or tamari 1 3/4 Cup(s) Finely diced red onion 1/2 Teaspoon(s) Dried basil leaves 1/4 Teaspoon(s) Fresh ground black pepper 1 Teaspoon(s) Dill weed 1/4 Cup(s) Chopped fresh parsley 2 Cup(s) Multigrain oatmeal (with rolled rye, oats, barley and wheat) 8 Cup(s) Dried Thyme 2 Carrots, diced Directions: In a large pot combine chopped onion, celery, garlic and mushrooms. Saute for about 4 minutes in just enough vegetable stock to keep them from sticking. Add the barley, soy sauce, seasonings, the rest of the vegetable broth and water. Bring to a boil, and then simmer for 2 to 3 hours. 45 minutes before it's done, add the chopped carrots. If it gets too thick, add additional water.
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