How to make Mushroom and Barley Soup:

Dice 2 onions and slice 1/2 lb of mushrooms, and thinly slicing 1 carrot.

In a large soup pot heat 2 Tbsp of oil and 2 Tbsp of butter, then add 1/2 cup of barley along with diced onions. Cook over medium heat for 5 min, stirring frequently.

Add sliced mushrooms and cook for another 5 min or until mushroom liquid has evaporated.

Next, add 8 cups of chicken broth, sliced carrot, 1/2 tsp of salt and 1/4 tsp of ground pepper. Bring soup to a boil and skim off impurities that float to the top.

Cover and simmer on low heat for 1 hour. stirring every 15 minutes. Remove from heat and sprinkle with parsley or dill before serving.