Barley Soup - cooking recipe

Ingredients

2 c. vegetable broth
1 c. water
1 can stewed tomatoes (14 1/2 oz.)
5 oz. mushrooms, sliced
1/2 c. pearl barley
1 1/2 Tbsp. minced onion
1 1/2 tsp. crushed dill weed
1/2 tsp. caraway seed
1/4 tsp. pepper
1 Tbsp. parsley

Preparation

Combine broth, water and tomatoes in 3-quart saucepan.
Cook until boiling.
Stir in remaining ingredients.
Lower heat, cover and cook for 10 minutes or until barley is tender.
Serves 5 to 6.