1 lb. fresh mushrooms, sliced
1/2 lb. pearl barley
2 stalks celery, chopped
2 qts. water
2 tsp. salt
1/2 tsp. pepper
2 carrots, diced

Combine and put in crockpot on low heat. Cook all night. In the morning saute 2 diced onions in 2 tablespoon butter. Put in soup and cook 30 minutes. Mix 2 tablespoons flour in 3/4 cup milk and put into soup. Simmer 30 more minutes.