1/2 c. pearl barley
2 tbsp. unsalted butter
1 tbsp. vegetable oil
1/2 tsp. pepper
Salt
2 tbsp. fresh lemon juice
1 lb. mushrooms, chopped
6 lg. carrots, peeled and sliced
1 med. onion, chopped
6 c. chicken stock
4 tbsp. fresh chopped dill or 1 1/2 tsp. dry

Put barley in hot water to cover. Stand 20 minutes, drain. Melt butter and oil in Dutch oven at medium high heat. Add mushrooms, carrots, onions; saute 5 minutes. Add barley, stock, half of dill and pepper, salt. Cover and cook on low heat for 45 minutes. After cooked, add juice and remaining dill. Serve.