Today we're making carrot, mushroom, and barley soup for lunch, Luisito and I. This is how we did it:
Saute 2 chopped shallots in 1 tbsp of olive oil and 1 tbsp of butter with a pinch of lemon zest and a pinch of thyme. Add 8-10 medium-sized chopped carrots, and 1 cup of sliced mushrooms and saute until the liquid is released.
Add 1/2 cup of barley, rinsed, and stir to coat in the oil and liquid. Add a splash of wine for flavor, and then 4 cups of homemade chicken stock.
Simmer for one hour before lunch. Maybe blend it into a puree, maybe not.
Warm and yummy.