1 lb. mushrooms
1 c. chopped onions
1/2 c. chopped carrots
Salt & pepper
1/2 c. barley (presoaked for 1 hour)
2 qt. chicken broth
10 oz. pkg. frozen peas

Saute in 2 tablespoons butter for about 5 minutes: 1 pound mushrooms, coarsely chopped, 1 cup chopped onions and 1/2 cup chopped carrots. Add 1/2 cup barley (presoaked) and 2 quarts chicken broth. Bring to a boil and then reduce heat and simmer partially covered for about 1 hour. Add salt and pepper to taste and 1 (10 ounce) package of defrosted frozen peas. Simmer for another 10-15 minutes. Garnish with parsley if desired.