2 carrots, sliced thin
2 celery stalks, chopped
1 med. onion, chopped
1/2 lb. mushrooms, sliced
1/8 tsp. pepper
1 tbsp. oil
1 (10 3/4 oz.) can cream of mushroom soup
2 c. water
2 chicken bouillon cubes
1/2 c. barley
1/2 of 10 oz. pkg. frozen peas, thawed
1 (8 oz.) chicken breast slivered

Cook first 6 ingredients until onion transparent. Add chicken and cook until it looses pinkness. Add all other ingredients, except peas. Cook, covered, 40 to 60 minutes, stirring occasionally or until barley is tender. Add peas and cook, covered, another 5 minutes.