Mushroom Barley Soup - cooking recipe

Ingredients

1 Tbsp. vegetable oil
3 large onions, coarsely chopped
1 clove garlic, finely chopped
1 lb. mushrooms, sliced
1 c. quick cooking barley
3 medium carrots, thinly sliced
6 c. vegetable or beef broth
1/2 c. white wine
3 Tbsp. snipped fresh dill
2 Tbsp. soy sauce
1 tsp. dried marjoram leaves
1 tsp. dried thyme leaves
1/4 tsp. ground black pepper

Preparation

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