1/2 c. butter
1 onion, diced
3 carrots, diced
1 diced celery
2 potatoes, peeled and diced
2 tbsp. chopped parsley
1/2 lb. mushrooms and stems, sliced
1/2 c. barley
2 cans beef broth
2 soup cans water

In large kettle melt butter; saute onions until golden.

Add remaining ingredients and simmer covered until vegetables and barley are tender, about 45 minutes. Add water to make soup right consistency. Serve hot with pumpernickel bread slices.