1/2 lb. fresh mushrooms
1/2 c. diced onions
1/2 c. diced celery
1/2 c. diced carrots
2 tbsp. butter
1 tbsp. flour
3 c. chicken or beef broth
1/2 c. barley
1 1/2 c. diced cooked chicken or beef

Saute mushrooms, onion, celery and carrots in butter over low heat 10 minutes, stirring often. Stir in flour and broth. Add barley and simmer until barley is cooked, about 1 hour. Add cooked meat. For creamier soup, add 1 cup milk. Serves 4.