3 tbsp. butter
1 c. coarsely chopped onion
1 1/4 lbs. fresh mushrooms, trimmed and sliced
1 can beef broth plus water to make 6 c.
1/3 c. pearl barley, rinsed and drained
1 bay leaf
1/2 tsp. pepper
1/2 tsp. thyme
2 tbsp. soy sauce
2 tbsp. fresh, chopped parsley

Bring broth and water to boil. Melt butter in large saucepan; add onion and saute over medium heat for 5 minutes. Add mushrooms; cook and stir over high heat for 5 minutes. Add water, beef broth, barley, bay leaf, pepper, and thyme. Bring to a boil; stir.

Cover and simmer for 30 minutes. Remove bay leaf. Continue to simmer for about 15 minutes until barley is tender. Stir in soy sauce and parsley; simmer for 5 minutes longer.