1/2 c. barley or brown rice
3 c. vegetable water or bouillon
1/4 tsp. salt
1/2 lb. or more mushrooms
2 tbsp. butter
1/2 c. sliced or diced celery
4 c. seasoned beef stock

Let cold water run over barley or rice in a strainer; then add it slowly to boiling vegetable water and season with salt. Stir, cover, simmer until cereal is soft and water absorbed (about 1 hour). Stir occasionally. Saute mushrooms in butter for 2 minutes, then add them to boiling beef stock along with barley or rice. Mix thoroughly, lower heat, simmer 20 minutes. Add carrots and celery, simmer 20 minutes more, until vegetables are tender.