Meanwhile, rinse, pat dry and slice mushrooms (should make about 5 1/2 cups); set aside.

Strain chicken and vegetables, reserving broth. Remove chicken meat from the bones; cut the chicken into cubes.

Return chicken, vegetables and reserved broth to the saucepan, along with the barley and reserved mushrooms; bring to a boil. Reduce heat and simmer, covered, until the barley is tender, about 40 minutes. Serves 8.