Ingredients:

8 C. chicken broth
1/2 C. whole or pearled barley
1 C. chopped onions
1 C. chopped carrots
1 tsp. fresh thyme leaves
1/2 tsp. dried sage
1 tbsp. extra virgin olive oil

1 tbsp. minced garlic
1 lb. white mushrooms, sliced 1/4" thick
1 lb. cooked chicken, diced or shredded
1 tsp. salt
Freshly ground black pepper to taste
3 tbsp. minced flat-leaf parsley

Directions:

Combine the broth, barley, onions, carrots, thyme, & sage in a large pot.
Bring to a boil. Reduce heat & simmer, covered, for 1 hour.
Meanwhile heat the oil in a large nonstick skillet over medium heat.
Add the garlic & sauté for 1 minute. Increase the heat to med.-high.
Add the mushrooms, & season generously with salt & pepper.
Stir-fry the mushrooms until they give up their liquid & most of it has evaporated_about 5 min.
Set aside. To the broth, add the mushrooms, chicken, 1 tsp. salt, & pepper to taste.
Simmer, covered, for 20 minutes longer. Stir in the parsley.
Serve immediately.
Serves 4-5.