| 1 | Clean and quarter the fresh mushrooms. |
| 2 | Cut celery and carrots into ?inch pieces. |
| 3 | Place oil in a large pot. |
| 4 | Add chopped onions; cook over low heat for about 10 minutes until wilted. |
| 5 | Add garlic, thyme and bay leaf. |
| 6 | Add mushrooms and cook for 20 minutes over medium heat, stirring. |
| 7 | Add the barley, celery, carrots and broth. |
| 8 | Season with salt and pepper to taste and the nutmeg. |
| 9 | Bring to a boil, reduce heat to medium low and simmer 25 to 30 minutes or until barley and vegetables are tender. |
| 10 | Skim off any foam that rises to the top. |
| 11 | Remove bay leaf. |
| 12 | Stir in the parsely just before serving piping hot. |
| 13 | Clean mushrooms with damp towel never wash in water. |
