Mushroom Barley Soup

Makes 6 servings each with 223 calories, 3 g fat and 0 mg cholesterol.

Ingredients

• 1 Tbsp. vegetable oil
• 3 large onions, chopped
• 1 clove garlic, finely chopped
• 1 lb. mushrooms, sliced
• 1 cup quick-cooking barley
• 2 medium carrots, thinly sliced
• 6 cups broth
• 1/2 cup white wine
• 3 Tbsps. snipped fresh dillweed
• 2 Tbsps. soy sauce
• 1 tsp. dried marjoram leaves
• 1 tsp. dried thyme leaves
• 1/4 tsp. black pepper

Directions

1. In a 5-quart saucepot, heat oil over medium heat. Add onion, garlic and mushrooms; cover and cook about 5 minutes or until mushrooms collapse and give up their liquid.
2. Uncover and saute until onions are lightly browned. Stir barley into mushroom mixture; saute 2 minutes or until lightly toasted.
3. Add remaining ingredients. Heat to boiling over high heat; reduce heat to low, cover, and simmer about 15 minutes or until barley is tender.