1 c. dried or fresh mushrooms, sliced
10 c. beef stock
2 c. water
1 c. pearl barley
1/4 c. butter
2 lg. carrots, diced
3 lg. potatoes, peeled and diced
1 stalk celery, chopped
Salt and pepper to taste

Bring the 2 cups water to boil in a medium saucepan. Add barley and simmer covered, about 15 minutes. Stir the butter into barley. Set aside. Heat beef stock in a large pot, add remaining ingredients. Bring to a simmer and add barley, stirring well. Cook, covered, until the barley is tender, about 1 hour. Salt and pepper to taste. 10-12 servings.