2 tbsp. vegetable oil
1 tbsp. butter
1 1/2 c. chopped onions
1 c. coarsely shredded carrots
12 oz. fresh mushrooms, sliced
2 (10.5 oz.) cans condensed beef broth
4 c. water
1 tsp. dried dill weed
1/8 tsp. pepper
3/4 c. med. pearled barley

Heat oil and butter in a large heavy pot over medium-high heat. Add onions, carrots and mushrooms. Cook, stirring frequently, about 5 minutes until onions are tender. Stir in remaining ingredients, except barley; bring to a boil. Add barley; reduce heat, cover and simmer 40 minutes or until barley is tender. Makes 5 1/2 cups or 4 servings.