This is another of the beloved soups from the old Party Source deli. Thanks to Jon Stiles for sharing.

Mushroom Barley Soup
Serves 8-10

3 tablespoons butter
1½ cups chopped onions
1cup chopped carrots
1cup chopped celery
2 teaspoons garlic minced
1½ pounds sliced mushrooms
3½ quarts chicken stock
Salt & pepper
¼ teaspoon nutmeg
1 teaspoon thyme
1½ cups barley (soaked for 2 hours)
1 tablespoon fresh dill
2 tablespoons fresh parsley

Melt butter in a stockpot. Saute onion, carrots, celery and garlic until tender. Add mushrooms and cook just until soft. Add stock, seasonings and barley. Bring to a boil and simmer for ½ hour. Just before serving, stir in the dill and parsley.