Vegetable barley soup to warm up Meatless Monday
3. Warm the oil in a large soup pot, then saute the onions and salt over medium heat, stirring occasionally, for about eight minutes. In the meantime, heat a kettle full of water until it boils, then set aside.
4. Add the potatoes, celery, bell peppers, carrots, green beans, squash and mushrooms, and saute with the onions for about two minutes.
5. Add the marjoram, thyme and sherry, and cook for another two minutes, stirring all the while.