In a medium saucepan, add barley, its soaking water and salt to taste.

Add wild rice and barley, and toss together.

After about 30 minutes add barley and continue to cook.

Raise heat and add barley; sauté until it begins to color.

Add barley and 1 tablespoon of butter, stirring until barley is coated.

Add barley, and continue to cook, stirring frequently, until it begins to brown; sprinkle with a little salt and pepper.

Being a thin and watery soup, broth is frequently made more substantial by adding rice, barley or pulses.

Add the mushrooms, barley, tomatoes and thyme and stir until well combined.

Add barley, beans, potatoes, bones and garlic to pan.

Add barley, and cook, stirring, to toast barley, about 5 minutes.