Slice or chop larger mushrooms into bite size pieces. Set
mushrooms aside. In a medium bowl, combine flour,, 1/2
teaspoon salt and 1/4 teaspoon pepper. Add meat, toss to
coat. in a stock pot, heart 1 TAblespoon oil over medium
heat. Add meat; cook until brown, stirring occasionally.
remove meat from stockpot; set aside.
Add remaining oil to stockpot. Cook shallots and garlic in
oil over medium high heat until softened. Stir in
mushrooms, carrot, celery, thyme and remaining 1/2
teaspoon salt and 1/4 teaspoon pepper. Add stock, water,
barley, tomato paste and meat. Bring to boiling; reduce
heat. cover and simmer for 45-50 minutes or until barley is
tender. remove from heat; stir in lemon juice.