In a large pot, saute onion, celery, carrots in a TBS. of vegetable oil. Add potatoes; mix until soft. Add pureed peas & carrots. Add chicken soup mix with 6 cups of water. Mix well; add barley. Bring to a boil, then lower flame and cook for approximately 2 hours or until barley is soft. Serve hot with chow mein noodles or matzoh balls! Check out my delicious Club Matzoh Ball recipe in my book. Freeze them as directed, and you will always have matzoh balls for your soup when you want them.