3/4 c. barley
3 c. water
4 tbsp. butter
2 onions, chopped
2 celery stalks, sliced
3 carrots, sliced
8 oz. fresh mushrooms, sliced
2 qts. chicken broth
1 tbsp. Worcestershire sauce
Herb salt and pepper
2 c. cooked chicken, cubed
1/2 c. parsley
Sour cream to garnish
Green onions to garnish
1 tsp. thyme

Place barley and water in saucepan. Simmer covered 1 hour. In large kettle, saute onions in butter until soft, add celery, carrots and mushrooms and saute 5 minutes longer. Add broth, thyme, Worcestershire sauce, herb salt and pepper. Cover and simmer 30 minutes. Add chicken and barley and heat through. Stir in parsley. Garnish with sour cream and green onions.