Bean Chickpea Soup with Barley and Mushrooms
Place chickpeas, barley and half of the baking soda in a bowl and cover with water. In another bowl, combine the beans with remaining baking soda and cover with water. Let both soak overnight.
Drain chickpeas and barley in a sieve and rinse off thoroughly with water.
Put 2 liters (approximately 8 1/2 cups) of water in a pot, bring to a boil, then cook chickpeas and barley over low heat for about 1 hour. Then drain the beans, add to the chickpeas and cook for another 1 to 1 1/2 hours. Add more water if needed to cover beans. Approximately 10 minutes before end of cooking, clean and slice mushrooms, add to the soup and season with salt and pepper. Stir in olive oil and chives before serving.