To make it vegetarian: Use mushroom broth. Better than Bouillon is one brand. It can be found at health-food stores and in some supermarkets.

MUSHROOM BARLEY SOUP

• 3 tablespoons oil
• 1 medium onion (1 cup, chopped)
• 1 large or 2 small ribs celery
• 1 pound fresh mushrooms
• 1 teaspoon dried thyme
• 2/3 cup quick-cooking barley
• 1 quart turkey or chicken broth

Heat the oil over low heat. Dice onion and add to pot. Dice celery (including leaves), and add to pot. Increase heat to medium-high.

Slice mushrooms and chop coarsely. Add to pot along with thyme and salt and pepper to taste. Increase heat to high, and, stirring, cook about 10 minutes. Adjust heat to keep vegetables from burning. Mushrooms should shrink considerably and get quite dark. Add barley, chicken broth and 3 cups water. Bring to a boil, then cook 10 minutes or until barley is tender.

Serves 4.