Rinse and drain barley. Place barley, water, chicken broth and onion in a large pot over medium-high heat. Cover the pot and bring to a boil, then reduce heat to medium and simmer for 40 minutes. Add salt and pepper to taste.
Add the chopped carrots, and cook until barley and carrots are tender, stirring occasionally. Add more water during cooking if necessary. Reduce heat to low, cover the pot and cook until desired thickness.
Then add the cream and stir. Garnish with parsley and serve with fresh lemon juice on the side.