1 stick butter or 1/2 c. vegetable oil or half & half
1 extra lg. Spanish onion, chopped
2 lg. regular onions, chopped
1 to 2 c. sliced celery, use tops also
1 c. carrots, sliced
1 lb. fresh mushrooms, cleaned & sliced + 2 (4 oz.) cans mushrooms (stems & pieces), drained (save liquid to add with water later)
3 c. (1 lb.) med. pearl barley (rinse well and drain)
1 tbsp. caraway seeds
1 tbsp. dill seeds
2 pkg. dry onion soup mix
2 to 3 vegetable bouillon cubes or 2 to 3 pkg. dry vegetable broth & seasonings.
10 c. boiling water (more or less as needed)
Salt & pepper to taste

Saute the onions in the heated butter or oil in a large pot (6-quart Dutch oven) for 2 or 3 minutes. Add mushrooms, celery and carrots and cook for 10 minutes. Add drained barley and cook 10 to 15 minutes, or until barley just begins to brown. Stir often. Add the caraway seeds and the onion soup mix, and the vegetable broth and seasonings (if used); stir well. Add approximately 10 cups of boiling water and the bouillon cubes (if used). Cover and simmer 25 minutes, or until barley is tender and liquid is absorbed. Season with salt and pepper.

Ready to serve or place into crock pot at this time to keep warm at low setting until ready to serve. Excellent and very tasty with at least 12 to 15 servings.