Barley Mushroom Soup

2 Tbsp butter or margarine

1 medium onion, finely chopped

1 pound fresh mushrooms, finely chopped

1 tsp leaf thyme, crumbled

2 Tbsp minced fresh parsley

6 cups beef, chicken or rich vegetable broth

1/2 cup whole, hulled barley or pearl barley

salt and pepper

minced parsley

lemon wedges

Melt butter in a heavy bottom soup pot and saute onion in it, for 3 to 4 minutes, then stir in mushrooms, thyme and parsley. Cook over low heat for 10 to 12 minutes, stirring frequently. Add broth, bring to a boil and barley. Reduce heat, cover and simmer for 30 to 40 minutes or until barley is tender (cooking time depends on what type of barley you use). Add salt and freshly ground pepper to taste. Serve garnish with parsley and lemon wedges.

Serves 4.