1 med. potato
1 carrot
4 (10 3/4 oz.) can about 6 cups beef broth
1/2 tbsp. dried parsley flakes
1/2 tbsp. dill weed
2 or 3 fresh mushrooms, optional
1/4 c. pearl barley
1 tsp. butter
1/4 c. whipping cream or half and half (optional)

Peel potato and carrot and cut into bite size pieces. Put all but 3/4 cup broth into a large kettle. Add potato, carrot, parsley flakes, and dill weed and bring to a boil. Reduce heat to low and cover.

Meanwhile, clean and slice mushrooms. Melt butter in skillet over medium heat. Add barley and mushrooms and saute 1 to 2 minutes. Ad remaining broth and simmer 5 to 7 minutes or until mushrooms are soft.

Add barley mixture to kettle and simmer for about 45 minutes or until barley is tender. Serve hot soup plain or stir 1/4 cup cream into it just before serving. Serves 4 to 6.