3 tablespoons extra virgin olive oil or clarified butter

1 pound assorted fresh mushrooms, cut into bite-sized pieces

fine grain sea salt & freshly ground pepper
1 medium yellow onion, finely chopped
1 medium red onion, finely chopped
2-3 tablespoons shoyu or soy sauce
1 1/2 cups cooked pearled barley
6 cups / 1.5 l good-tasting vegetable broth
1/4 teaspoon toasted sesame oil
finely chopped chives, to serve
You could also skip the soy sauce and toasted sesame oil, and take things in an entirely different direction. A bit of smoked paprika and lemon creme fraiche might be interesting. Or what if you did a saffron yogurt swirl?