1/2 c. barley
2 tbsp. unsalted butter
1 box sliced mushrooms
3 carrots, in 1/4 inch pieces
1 chopped onion
6 c. Knorr instant bouillon chicken stock
1/4 tsp. pepper
1 tsp. dill (optional)

Soak barley overnight. Drain barley. Put this into chicken broth. Add pepper and salt if needed. Melt butter, add mushrooms, carrots, and onions, saute. Add this to the chicken broth. Simmer about 45 minutes or until barley is done. If you have dill, add a pinch just before serving.