Heat a medium saucepan over medium high heat. Add 1 teaspoon olive oil. Add the onions, garlic, and mushrooms and cook until clear, about 3 minutes. Add the barley and saut about 2 minutes until golden brown.
Pour in the broth and soy sauce. Cover and bring to a boil. Add the dried cranberries and reduce heat to low. Simmer covered for about 45 minutes, stirring occasionally, until barley is tender and broth is absorbed. Season with pepper and serve.