1/2 c. pearl barley
1 clove garlic, minced
1/2 c. finely chopped onion
1/2 c. finely chopped celery
4 tbsp. butter
2 qt. chicken broth
3/4 lb. mushrooms, chopped (about 4 c.)
Salt & white pepper to taste

Soak barley in water overnight. Saute garlic, onion and celery in butter until tender. Drain barley and add to vegetables. Saute 10 minutes longer until barley becomes thick. Add chicken broth and mushrooms and simmer, covered, until barley is tender, about 1 hour. Season to taste with salt and pepper. Makes about 9 cups.