Mushroom Barley Soup

Procedure

1. Cook the barley in boiling water until tender. Drain.
2. In a heavy saucepot or stockpot, sweat vegetables in the fat until about half-cooked. Do not let them brown.
3. Add the chicken stock. Bring to a boil. Reduce heat and simmer until vegetables are just tender.
4. While the soup is simmering, sauté the mushrooms briefly in fat