1 Cup Barley
1/2 Cup Mushrooms, Dry, Crushed To a powder
6 Cup Water
2 Tablespoon Olive Oil
4 Cup Chicken Stock
1 Tablespoon Garlic, Chopped
3/4 Tsp Black Pepper
5 Carrots, Sliced Thinly
1 1/2 Tsp Salt
1 Large Onion, Sliced Thinly
1/4 Cup Parsley, Chopped
1 Lb Mushrooms, Sliced Thinly

Place the barley in a large pot with 6 cups of water. Bring
to a boil, cover, reduce the heat and boil gently over low
heat for 50 to 60 minutes. Set aside. Saute the garlic,
carrots and onion in oil until tender. Add the fresh
mushrooms dry mushrooms and the chicken stock. Boil gently
for 10 minutes. Add salt, pepper and barley. Stir in the
parsley just before serving.