Mushroom barley Soup

My father was a very smart man. He was an educator; an English teacher and an Assistant Principal in the New York City schools. He was also author of six novels which were very well received by the critics. This did not prevent him from being bamboozeled by the Reader's Digest. They kept writing to him, indicating he was one step from great fortune if only he would buy some of their merchandise. He fell for it hook, line and sinker and purchased several of their books in addition to a subscription in the Reader's Digest Cooking Club. I tried to tell him that you can decline an offer and still be eligible to win a sweepsteaks. He would not be deterred. So here is a recipe for Mushroom Barley Soup courtesy of the Reader's Digest. By the way, my father never won anything from them.
"Mushroom and barley have long been paired in a variety of dishes. Their earthy flavors have a natural affinity and their textures will stand up to long cooking methods. If you prefer a stronger flavor, use either fresh or dried reconstituted wild mushrooms instead of white ones or try a combination."

2 T. vegetable oil
1 medium yellow onion, sliced
1 small carrot, scrubbed and coarsley chopped
1 stalk celery, chopped
1 pound mushrooms, cleaned and sliced
6 cups beef stock
1/2 cup pearl barley, rinsed and drained
1 bay leaf
1/2 tsp dried thyme leaves, crumbled
1/4 tsp dried marjoram leaves
2 T. chopped fresh parsley
1/4 tsp salt, or to taste
freshly ground b;lack pepper

"In a stockpot, heat the oil over moderate heat for 1 minute. Add the onion, carrot, and celery and saute for 5 minutes or until the onion is translucent. Add the mushrooms and saute for 5 minutes, or until softened. Add the beef stock, barley, bay leaf, thyme, and marjoram. Bring the mixture to a boil over mederately high heat. Reduce the heat to low and cook, covered for 50 minutes, or until the barley is tender. Stir in the parsley. Season to taste with salt and pepper. Remove and discard the bay leaf or use as a garnish, and serve immediately".