Soak the mushrooms in water to remove dirt and then dry off the mushrooms and set aside.

Season the beef with salt and pepper and brown in a large soup pot.

Once meat is browned, pour off the grease. Add the beef broth, water, bay leaves, basil, thyme, and rosemary to the pot and bring to boil. Once it boils, reduce heat to low.

In a separate pan, melt the butter. Once the butter has melted, saute the onions, garlic and carrots until the onions are translucent. Add to simmering beef and broth on low for 30 minutes. Set pan aside (you will use it once more).

While that is simmering, chop up your mushrooms. When 30 minutes have gone by, heat the set-aside pan up over medium heat and saute the mushrooms for 3-5 minutes.

Add the mushrooms and barley to the soup and simmer for 40 minutes.