Barley Soup

1/4 cup safflower oil
1/2 pound mushrooms, cut into 1/2 in pieces
2 large carrots, chopped
2 large celery sticks, chopped
1 onion, chopped

1/2 cup barley, rinsed
2 Tbs flour
16 oz can white beans, drained and rinsed
8 cups water
1 to 2 tsp salt
1/4 cup chopped fresh parsley

Sautee first set of ingredients for about 15 to 20 min, until soft. Add barley and stir. Add flour and stir. Slowly stir in water. Then add salt and beans. Simmer for about 40 min covered. Add parsley and servie.