1 med. potato
1 carrot
4 (10 3/4 oz.) cans beef broth (about 6 c.)
1/2 tbsp. dried parsley flakes
1/2 tsp. dill weed
3 fresh mushrooms (optional)
1/4 c. pearl barley
1 tsp. butter
1/4 c. whipping cream (optional)

1. Peel potato and carrot and cut into bite size pieces.

2. Put all but 3/4 cup broth into a large kettle. Add potato, carrot, parsley flakes, and dill weed - bring to a boil. Reduce heat to low and cover.

3. Meanwhile, clean and slice mushrooms. Melt butter in skillet over medium heat. Add barley and mushrooms and saute 1 to 2 minutes. Add remaining broth and simmer 5 to 7 minutes.

4. Add barley mixture to kettle and simmer for about 45 minutes or until barley is tender.

5. Serve hot soup plain or stir 1/4 cup cream into it just before serving. Serves 4 to 6.