1 (4 lb.) beef brisket
4 qts. water
8 envelopes or tsp. instant vegetable broth
1 tbsp. salt
2 c. chopped onion
2 c. diced carrots
2 c. sliced celery
1/2 c. parsley
1 c. fine barley
1 lb. sliced mushrooms
2 tsp. salt
1/2 tsp. pepper

Place brisket in large kettle or Dutch oven. Add water and instant broth; stir to mix. Add salt, onions, carrots, celery, and parsley. Bring to a boil; lower heat. Cover and simmer 3 hours or until beef is tender but still holds its shape. Cool; then refrigerate brisket overnight in broth. The next day, skim off fat. Remove brisket from broth. Add barley to broth; bring to a boil. Add mushrooms, remaining salt, and pepper. Simmer 20 to 30 minutes or until barley is tender. Serves 10 to 20 people.