Put beef broth and barley in sauce pan and bring to boil on medium heat.
Once boiling reduce to simmer. Simmer for 20 minutes until tender (keep an eye on it so the liquid does not reduce too much, add water tbsp at a time if needed).
Saute mushrooms in a lightly greased deep skillet for 4 minutes.
Move mushrooms to the side, add garlic and onion, continue to saute for 3 minutes.
Add 1 tbsp butter. Once onions become tender mix in barley and remaining butter.
Stir and cook until warmed through, serve.
