Barley and Mushroom Soup

4 tablespoons butter
1 ½ cups onions, chopped
1 carrot, peeled and diced
2 cups mushrooms, sliced
½ cup fresh parsley, chopped
5 cups beef broth
1 cup red wine
½ cup pearl barley
Salt & freshly ground pepper

1. Melt the butter in a stockpot and add the onions, cook over medium heat for 5 minutes. Add the carrots and mushrooms and cook for another 5 minutes.

2. Add the remaining ingredients and bring to a boil, let boil 1 minute and then lower heat and let simmer for 1 hour or until barley is tender.

3. Adjust seasonings.