Mushroom Barley Soup

This is a recipe I adapted from a cookbook put out by the Fresh Tracks Cafe at the Whitewater Winter Resort in the West Kootenays. I think it is a great warming late autumn soup but it would be good any time.

1 large onion
1 tbsp butter
1 splash olive oil
3 cups chopped mushrooms (regular run of the mill white or brown mushrooms will do but I mixed them half and half with shitake)
¼ cup pot barley
½ tsp freshly ground black pepper
1 tsp fresh rosemary finely chopped
1 tsp dill finely chopped (If you prefer you could substitute fresh thyme for the dill)
A pinch of salt
1 tsp of paprika
1 bay leaf
4 cups of chicken stock or 1 - 900 ml tetrapac of chicken or vegetable stock
1 tsp soy sauce
1 cup coffee cream or whipping cream depending on how rich you want it.
½ cup chopped parsley

Heat the oil and butter in a put. Add the onions and sauté until they are translucent. Add the mushrooms and sauté until they are soft then add the barley and the herbs and spices. Sauté for about 5 to 10 minutes.
Add the stock to the pot and bring to a boil then turn the heat down to medium/low and simmer covered for about 35 or 40 minutes or until the barley is cooked.,
When it is ready, mix in the soy sauce and the cream, reheat to serving temperature and pour it into a large soup tureen, sprinkling the parsley on top and serve.