1-1/3 cups chicken broth
2/3 quick cooking barley
1/2 cup thinly sliced carrots
1/2 cup thinly sliced celery
1 clove garlic, minced
1/2 cup sliced mushrooms
1/4 cup sliced green onions
1-2 T soy sauce

In a medium saucepan bring chicken broth to a boil. Stir in barley and reduce heat. cover and simmer 10-12 minutes or until tender. Watch the liquid level, since it can boil off and burn your pot. Add more liquid if its gets too low. In a large skillet add carrots, celery, mushrooms, garlic, and onions. Heat on medium-high heat for about 3 minutes. Add cooked barley and soy sauce. Mix well. Continue to cook over medium heat until heated through.