1/2 c. pearl barley
2 onions
2 cloves garlic
Marjoram or oregano
2 qt. beef stock
1/2 lb. mushrooms
Bay leaf
Salt, pepper

Bring barley and stock to a boil and simmer until the barley is tender. In a separate pan, saute the onions and garlic in 1 tablespoon oil or butter. Add to barley and stock. Saute sliced mushrooms in 1 tablespoon oil or butter. Add to soup. Simmer all together. Season. Add water or milk if the soup is too thick.