This is a Chicken-Less Chicken Soup, because, although I did make the stock with a nice big chicken, you can't see any sign of that chicken in the soup itself. That's because I first began making the soup the day before. I boiled up a chicken in water for just over half an hour. I checked to see if the chicken was fully cooked before removing it from the soup. I then refrigerated both the soup and the chicken separately.
The next morning I checked and saw that there was a thick layer of hard fat on the soup stock. I carefully spooned it off and then began making the soup. First I put about two-thirds 2/3 a cup of barley on the bottom of a pot. You can use more or less, depending on what you like. And as you can see, I also cut up an onion for the soup. Then I poured the fatless stock onto the barley and onions and cooked it until the barley was swollen.
Once the barely seemed cooked, I added parsley root, carrots, mushrooms and parsley leaves to the soup.
If you think it needs more water, then add to the cooking soup. I did. Just before turning off the flame, I seasoned with a bit of coarse salt and pepper. Of course you can use different vegetables, though I do consider onions and carrots necessities.