5 tbsp. butter, divided
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. sliced carrots
1/2 lb. sliced fresh mushrooms
2 qts. chicken broth (or turkey)
1 1/2 c. chunked turkey (broiled) breast
1/2 c. pearled barley
1/2 tsp. tarragon, dried
1/2 tsp. basil, dried
Salt and pepper to taste
3 tbsp. flour
2 tbsp. chopped parsley

In a large pan, melt 2 tablespoons butter. Saute onion, celery, carrots, and mushrooms until tender. Pour in broth. Add barley, tarragon, and basil. Season with salt and pepper. Simmer, uncovered, 45 minutes. Cool slightly. In a small saucepan, melt remaining butter (3 tablespoons). Add flour and cook 3 minutes, stirring constantly (roux); whisk roux into soup. Bring soup to a boil. Reduce heat to simmer 10 minutes. Serve garnished with parsley. 6-8 servings.