2 tablespoons oil

1 onion, chopped

1 stalk celery, chopped

3/4 pound mushrooms, chopped

2 ounces dried mushrooms, soaked in hot water until soft and drained

1 cup pearl barley, rinsed

1 cup chopped tomatoes (fresh or canned)

6 cups chicken, beef or vegetable stock

1/4 cup chopped parsley

2 tablespoons chopped dill

salt and pepper

Heat oil in a large pot. Cook onion, celery, and both mushrooms about eight minutes, or until very soft. Stir in barley and cook one minute. Add tomatoes and stock and bring to a boil. Cover and simmer 45 minutes or until barley is tender. Stir in parsley and dill. Taste for salt and pepper and serve.