Instructions: In a medium saucepan, bring the broth to a boil over high heat. Add barley; reduce heat to simmer, cover pot and cook until the barley is tender, about 50 minutes. Drain and place in a large bowl.

In a medium skillet, heat the oil over medium heat. Add the green onions and celery and cook until the celery is tender-crisp, 5 to 6 minutes. Add the mushrooms, salt and pepper and cook until the vegetables are soft and most of the liquid from the mushrooms has evaporated, about 5 minutes.

Stir the cooked vegetables into the barley and mix well. Serve immediately.

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