serves 6 to 8

10 ounces fresh mushrooms, sliced (4-5 cups)
1 green bell pepper, diced
1 red bell pepper, diced
2 carrots, diced
1 onion, chopped
1 cluster galic, minced
3 Tbls. olive oil
1 cup quick cooking barley
1 tsp. ground sage
1 Tbls. black pepper
salt to taste
6 cups beef broth
1 cup red wine or dark beer

In a medium soup pot bring beef broth and dark beer or red wine to a boil and set to simmer. For this soup I like using dark beer such as Oatmeal stout since it has a hint of sweetness to it's body.

While your broth is coming to a boil, using a sauce pan or wok coated with olive oil set on high, combine garlic, onions, carrots, and sautee' for 3-5 minutes stirring occasionally. If mixture starts drying out add a little water or some beer to keep moist. Basically, cook until carrots are soft. If your carrots are semi-soft the rest of your ingredients are done. At this point add barley to your beef broth and beer stock . Add sage, black pepper, diced red and green bell peppers, and mushrooms to your sauce pan vegetable mixture. Cook on high until mushrooms are aldente'(cooked but firm) and add ingredients to stock base. Add salt to taste and simmer for 5 minutes before serving.