Barley and Mushroom Soup recipe

4 Tb. butter
1-1/2 c. onions, chopped
1 carrot, chopped
2 c. mushrooms, chopped
1/2 c. parsley, fresh/chopped
5 c. beef broth
1 c. red wine
1/2 c. pearl barley
salt & pepper

Melt butter in a stockpot and add onions.
Cook over medium heat for 5 minutes.
Add carrots and mushrooms and cook for another 5 minutes.
Add remaining ingredients and bring to a boil.
Let boil for 1 minute and then lower heat and let simmer for 1 hour or until barley is tender.
Adjust seasonings.