fancy mushroom barley soup

I am trying to get into cooking with more fresh ingredients. Mushroom barley soup is great for cold days, but this one was unbelievably tasty because of the fresh mushrooms I used, instead of from the can. We usually have soup with some crackers and melted cheese but its great by itself.

INGREDIENTS:
3 portabella mushrooms, sliced
2 carrots
1 parsnip
3 cloves garlic
salt and pepper
olive oil
onion
half a cup of barley
water to cover
DIRECTIONS:
Wrap cloves of garlic and carrots and parsnip in foil and roast in oven for a half hour at 375. Meanwhile, in a saucepan or pot, saute onions and mushrooms with olive oil. Put in barley, spices and water, along with roasted vegetables when done. Boil and then simmer for at least an hour. You can add a spill of milk at the end, if you want. Sooo good!