For me soup is totally a meal by itself. I like to add as many vegetables as possible and this soup just gets better and better as it cooks.
1) Heat up the oil in a soup pot and start sauteing the onions and celery. After 3-5 minutes, add the carrots, mix for a minute. Then add the mushrooms and mix until they are golden. Add the garlic, mix, and turn off the flame.
2) Add the spices and the drained barley and cover with water. Add chopped dill.
3) Bring to a boil, lower the flame and cook for about an hour and a half. The soup should get starchy and slightly thick. Salt and pepper to taste, and finish with fresh chopped dill.