1 lb. fresh mushrooms
1 onion
6 tbsp. butter
3/4 c. uncooked barley
3 cans chicken broth plus 3 cans water
1 tsp. salt
1/4 tsp. pepper
1 1/2 c. dairy sour cream

Chop the onions finely. Heat 3 tablespoons of the butter in a Dutch oven and saute the onions until they are translucent. Rinse the barley in warm water and add it to the onions. Add the broth and water, salt and pepper and bring the mixture to a boil. Reduce heat, cover and simmer about an hour, until the barley is tender. Meanwhile, clean and slice the mushrooms and saute them in the remaining butter until they are wilted. Add the mushrooms and their liquid to the soup when the barley has cooked. Stir a little hot soup into the sour cream and then stir the sour cream into the soup. Check the seasoning and serve.