2 lg. sweet yellow onions, chopped
2-3 med. carrots, peeled and sliced as coins
3 c. mushrooms, sliced thinly
4 c. chicken or beef broth, low sodium
1/4 c. fresh or dried parsley, chopped
1/2 to 1 c. barley, hulled
Salt and pepper to taste

Put everything into a large heavy saucepan and bring to a boil. Adjust heat so that mixture bubbles slowly. Partly cover and simmer for about 45 minutes or until barley is done.

NOTE: Amount of barley used increases or decreases amount of broth. if soup becomes too thick, bouillon cubes, mixed with proper amount of boiled water, may be added. Soup may be frozen and reheated.