1/4 c. butter
1 onion, diced
3 carrots, diced
1 c. celery, diced
2 tbsp. chopped parsley
1/2 lb. sliced mushrooms
1/2 c. barley
5 c. broth

Saute onion until golden. Add vegetables and broth. Cook until vegetables are tender. Add mushrooms and barley (which has been cooked separately.) Cook 5 minutes longer.