4-13oz. Cans of Beef Broth
1 lb. Mushrooms, sliced thin
2 stalks celery, sliced
1/2 onion, sliced thin
3 Tbs. Butter
1/4 cup barley
1 Tb. Rosemary (fresh if you can find it)
6-8 leaves fresh basil, chopped
2 Tbs. flour

Saute the onion and celery in the butter. After cooked and translucent, add the flour. Add the beef broth and cook for ½ hour on medium. Add the barley and mushrooms. Bring to a boil then cook 1-1/2-2 hours on low-medium heat. It actually tastes better the second day.