2 tbsp. butter
1/2 c. chopped onions, yellow works best
1/2 c. chopped celery
1/2 c. chopped carrots
4 c. sliced mushrooms
4 c. water
1 1/2 c. cooked barley
4 tsp. or cubes beef broth
1 tbsp. fresh chopped parsley
A couple grinds of pepper

In a medium saucepan melt butter over medium heat. Add onions, celery and carrots. Saute 10 minutes until onions caramelize. Stir frequently. Add remaining ingredients. Cover, reduce heat to low. Simmer until vegetables are tender.

I find rather than using cooked barley, if you use quick cooking barley instead you get more barley flavor. For a variation try adding dill, about a tablespoon.