Heat oil in a six-to-eight-quart. pot. Add onions and sauté a few minutes until they start to brown. Add meat and brown well on all sides, about three minutes per side.

Add carrots and mushrooms and sauté for about five minutes. Stir in chicken soup mix and spices. Add barley and toast for about three minutes.

Add about six to eight cups of water (depending on how thick you like your soup). Bring to a boil, cover, and reduce flame to low. Let simmer for one hour.