This is a mixup of several recipes

Ingredients:

1 cup minced onions

2-3 cloves minced garlic

1 pound mixed mushrooms, sliced ( I used cremini and shiitake)

1/2 cup pearl barley

1 cup finely minced celery

4 Tablespoons butter or olive oil (or 2 Tablespoons olive oil and 2 Tablespoons butter)

2 cups beef broth (preferably home made)

splash of white wine

salt, pepper to taste

Directions:

Bring a pot of water to a boil and add a teaspoon of salt. When the water boils, add the barley and boil gently, uncovered, until the barley is soft. Drain and save the cooking water.

Melt the butter/oil in a large soup pot, sauté the onions, celery and garlic for a few minutes. Add the mushrooms and sauté for another 10 minutes, stirring often until the mushrooms lose their moisture and brown a bit. Add a splash of white wine, and let it bubble to evaporate for a minute or two.

Add the beef broth, barley and enough of the cooking water to cover the vegetables and then some. Let simmer, partially covered, for several minutes to let flavors mingle. Add salt and pepper to taste.