Ingredients for 6 servings:
1. 1 -1 1/2 lb mushroom (white button, baby portobella, or mixture of both)
2. 1/4 cup butter (prefer unsalted)
3. 1 medium onion, chopped
4. 1 leek, white and pale green parts only, chopped
5. 8 cups chicken broth
6. 1 medium white potato, peeled, diced small
7. 1/2 cup chopped celery (use the top leaves too)
8. 1 teaspoon minced garlic
9. 1 large carrot, peeled and thinly sliced
10. 1/2 cup pearl barley
11. 2 bay leaves
12. salt and pepper

Directions:
1. remove stems from mushrooms.
2. slice caps and set aside.
3. chop stems.
4. melt butter in heavy large soup pot over medium heat.
5. do not let butter brown.
6. add onion, leek, carrrots, celery, and garlic.
7. saute until tender, about 8 minutes, stirring constantly.
8. add mushrooms, cook 2 minutes.
9. add chicken stock, barley, potato, and bay leaves.
10. bring to boil over high heat, reduce to low heat, cover and simmer about 35 minutes.
11. season to taste with salt and pepper.
12. remove bay leaves and discard.