Barley Soup

Peel potato and carrot and cut into bite size pieces. Put all but 3/4 cup broth into a large kettle. Add potato, carrot, parsley flakes, and dillweed and bring to a boil. Reduce heat to low and cover. Meanwhile, clean and slice mushrooms. Melt butter in skillet over medium heat. Add barley and mushrooms and saute 1 to 2 minutes. Add remaining broth and simmer 5 to 7 minutes. Add barley mixture to kettle and simmer for about 45 minutes or until barley is tender. Serve hot soup plain or stir 1/4 cup cream into it just before serving. Serves 4 to 6.