Mushroom, Root Vegetable & Barley Soup

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic
• 3 carrots, halved and thinly sliced
• 2 parsnips, thinly sliced
• 1 sweet potato, peeled and cut into 1/2 inch chunks
• 8 ounces mushrooms, thickly sliced
• 1 cup canned, crushed tomatoes
• 3/4 tsp salt
• 1/2 tsp dried rosemary
• 6 cups water
• 1/3 cup quick-cooking barley