Edith's Dairy Mushroom Barley Soup
Source: "A Jewish Mother's Cookbook" by Elaine Radis;

Yield: 8 servings

3 tb Butter
1 1/2 c Onions; chopped
1 c Carrots; chopped
1 c Celery; chopped
2 ts Garlic; minced
1 lb Mushrooms; sliced
3 qt Vegetable stock
1 ts Salt
1 ts Pepper
1/4 ts Nutmeg
1 ts Thyme
1 c Barley
2 tb Dill; chopped
2 tb Parsley; chopped

In a large pot melt butter; add onions, carrots, celery and garlic. Saute until tender but not browned. Add broth, seasonings and barley. Simmer for two hours. Stir in dill and parsley, simmer for 15 minutes more.