1/2 c. diced onion
1/2 c. diced celery
1/2 c. diced carrot
1/2 lb. fresh mushrooms, sliced
2 tbsp. butter
1 tbsp. flour
3 c. chicken broth
1/2 c. med. pearled barley
1/2 c. milk
1 1/2 c. cooked and diced turkey or chicken
Salt and pepper to taste

1. In large saucepan, saute vegetables in butter for 10 minutes.

2. Stir in flour. Add the broth and heat, stirring constantly, until mixture comes to a boil.

3. Add barley. Cover and simmer soup until barley is cooked through,, about 1 hour.

4. Stir in the milk, meat, salt, and pepper. Heat thoroughly and serve. Serves 8.