Mushroom Barley Soup

1 yellow onion
4 cups shitake mushrooms
1 cup barley
2 stalks celery
2 carrots
1 T ghee (clarified butter)
Vegetable stock or water
Tomato paste
1 cup red wine

Soak barley for 8 hours and then drain the water. Place the barley in a large soup pot and turn on the heat until the excess water sputters and the barley starts to steam. After about 5 minutes add ghee, onion, carrots, and celery. Saute until tender and then add red wine. Cook for anther five minutes. Then add tomato paste and the water or veggie stock to cover the ingredients by 4 inches. Bring to a boil and cook til barley is tender.

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