1 1/2 lbs. mushrooms, sliced
1/2 lb. barley
4 oz. carrots
4 oz. celery
4 oz. chicken fat
6 oz. onions
2 oz. leeks
1 1/4 gallon chicken stock

BOUQUET GARNI:

1 pepper corn
1 tsp. parsley
1 bay leaf
1 clove garlic
1/4 tsp. thyme

Cook barley. Dice vegetables into small pieces and saute slowly in covered pot. Drain barley and add to vegetables. Add stock and Bouquet Garni and simmer. Slowly saute mushrooms in covered pot, then add to stock and continue to simmer until done.