Servings: 6

¼ cup olive oil ¼ cup olive oil
1 cup chopped onion 1 cup chopped onion
¾ cup diced carrots ¾ cup diced carrots
½ cup chopped celery ½ cup chopped celery
1 teaspoon minced garlic 1 teaspoon minced garlic
1 pound sliced fresh mushrooms 1 pound sliced fresh mushrooms
6 cups chicken broth 6 cups chicken broth
¾ cup barley ¾ cup barley
salt and pepper to taste salt and pepper to taste
add-ins: subheading: add-ins:
juice of one lemon juice of one lemon
rotisserie chicken rotisserie chicken
sour cream sour cream

Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes.
Pour in the chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes.  [me:  for IP, try 20 minutes.]
Season with salt and pepper before serving.  add lemon juice, chicken, sour cream.

more complex recipe, uses fresh and dried mushrooms: toriavey.com/toris-kitchen/2010/11/mushroom-barley-soup/  more complex recipe, uses fresh and dried mushrooms: toriavey.com/toris-kitchen/2010/11/mushroom-barley-soup/
pressure cooker recipe for beef barley soup; 10 minutes on Manual, but other recipes do 20 minutes: www.theperfectpantry.com/2014/04/beef-barley-soup-recipe-...  pressure cooker recipe for beef barley soup; 10 minutes on Manual, but other recipes do 20 minutes: www.theperfectpantry.com/2014/04/beef-barley-soup-recipe-...