Instructions: Melt butter in a heavy saucepan over medium high heat. Sauta onions, carrots, celery and mushrooms 3-4 minutes, or until softened. Add barley, parsley, stock and salt and pepper. Bring to a boil. Reduce heat to low and simmer 30 minutes. Combine cream and flour in a small bowl. Whisk until smooth. Stir into barley mixture and simmer 15 minutes or until slightly thickened.

Mary Says: This is my grandmothers recipe and it is wonderful! It is a meal in itself. Just serve with some wonderful bread.

NOTES : You can use chicken stock instead of vegetable stock, if you like. I usually mix the mushrooms-button, portobello, Shiitake, oyster, etc., but it is very good with just regular old button mushrooms.

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