3 c. sliced fresh mushrooms
1 c. shredded carrots
1 c. sliced celery
1 lg. tomato, seeded and chopped
1 med. onion, chopped
1 clove garlic, pressed
2 tbsp. butter
2 tbsp. vegetable oil
2 (13 3/4 oz.) beef broth
2 c. water
1/2 c. pearled barley
1/2 tsp. thyme
1/2 tsp. salt
1/8 tsp. pepper

Saute mushrooms, carrots, celery, tomato, onion and garlic in butter and oil until vegetables are tender crisp. Stir in beef broth, water, barley and seasonings. Simmer 30 minutes. Makes 7 one cup servings.