Instructions: In large Dutch oven over medium-high heat, combine stock, potatoes and barley. Bring to a boil, then lower heat and simmer, uncovered, 25 minutes or until potatoes are soft. Transfer to large bowl, leaving 1/2 cup liquid in pot.

Add oil to liquid in pot; bring to a simmer. Add onions; cook 5 minutes, stirring frequently. Add mushrooms and garlic; cook 10 minutes or until mushrooms exude moisture. Return barley-potato mixture to pot. Add basil and parsley; bring to a boil. Lower heat. Cover and cook 15 minutes. Add salt and pepper to taste.

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