Mushroom barley soup

I love this soup. It is easy to prepare and freeze. It is very filling so can be served with a protein for dinner.

Mushroom Barley Soup 

Oil for saute 
2 onions, chopped 
3 cloves garlic, chopped
optional: sliced carrots and celery
1 lb mushroom, peeled and sliced (or 2 cans mushroom) 
salt 
pepper 
4 tablespoon dry wine
1/2 cup barley 
7 cup water
2 tablespoon soy sauce

Directions: 
In small pot, cook barley in 2 cups of the water, until tender 
While cooking: 
In a medium pot, saute onion and garlic in oil. 
(optional: add carrots and celery and cook 5 minutes) 
When transparent, add mushrooms, spices and wine. 
Cook uncovered until mushrooms are soft. 
Add barley, soy sauce, and 5 cups to vegetables. 
Bring to a boil. Add water if necessary
Simmer for 1/2 hour.