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In a kettle or Dutch oven, heat oil over medium-high heat. Add onions and garlic; brown slightly. Stir in celery, carrot and mushrooms. Cook until celery is soft. Stir in barley, lentils, crushed tomatoes, bouillon cubes and 10 cups water. Add salt, thyme and rosemary. Bring mixture to a boil; cover and reduce heat to a simmer. Cook for 1 1/2 hours or until barley and lentils are soft. Add more water if soup becomes too thick. To serve, sprinkle each portion with 2 tablespoons Parmesan cheese. Yield: 12 (1-cup) servings. Recipe Source: St. Louis Post-Dispatch - 01-04-1999 By Charlotte Balcomb Lane Formatted for MasterCook by Susan Wolfe - email@example.com
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