In a large pot, heat the olive oil over medium heat.

Add the onions and cook for 5 minutes, stirring occasionally.

Add the sugar and cook for another 5 minutes or until onions start to caramelize.

Remove the onions to a plate and add the mushrooms, garlic and 1/2 tsp salt to the pot. Cook for 3 minutes or until the water from the mushrooms start to evaporate, then remove to a plate and set aside.

Add the chicken stock into the same pot and bring to a boil, add the barley, 1/2 tsp salt, reduce to a simmer and cook for 45 minutes or until tender.*

Add the onions and mushrooms to the pot to combine and cook until heated through.

Serve.

*Cooking in the same pot allows all of the flavors to combine.