1/2 c. pearl barley
2 tbsp. (1/2 stick) unsalted butter
1 tbsp. vegetable oil
1 lb. mushrooms, thinly sliced
6 lg. carrots, peeled & cut into 1/8" thick rounds
1 med. onion, chopped
6 c. chicken stock OR canned low-salt broth
1 1/2 tsp. dried dill weed
1/2 tsp. freshly ground pepper
2 tbsp. fresh lemon juice
Salt, to taste

Place barley in medium brown. Pour enough hot water over to cover. Let stand 20 minutes. Drain barley. Melt butter with oil in heavy large pot over medium high heat. Add mushrooms, carrots and onion and saute 5 minutes. Add barley, stock, half of dill pepper and salt. Reduce heat to low. Cover and cook 45 minutes. (Can be prepared 1 day ahead. Refrigerate. Bring to simmer before continuing.) Add lemon juice and remaining dill to soup. Taste and adjust seasoning. Ladle into bowls and serve.