1 lb. fresh mushrooms, halved
2 cans College Inn chicken broth
1/3 c. barley
1/2 med. onion
1 stalk celery
1 lg. carrot
Ground pepper

All cut in small pieces.

Refrigerate cans of soup for 2 hours so that all fat will congeal. Remove and throw away fat. Saute onion and celery in a little Pam for 5-8 minutes without browning. Add chicken broth, carrots and barley. Simmer for 1 hour. Add mushrooms and ground pepper. Simmer for another 15 minutes. Do not add salt, the broth already has it.