Juliann'S Fat-Free, Hearty Mushroom-Barley Soup - cooking recipe

Ingredients

6 c. chicken broth
2 c. tomato juice
2 medium-size carrots, chopped coarse (1 c.)
1 tsp. minced garlic
1/2 tsp. each: dried basil and oregano leaves
8 oz. fresh mushrooms, sliced thin (about 3 c.)
1 1/2 c. raw medium-grain pearl barley
1 medium-size onion, chopped coarse (1/2 c.)
1/2 tsp. pepper
1 lb. firm ripe tomatoes, chopped coarse (2 c.) or 1 (14 1/2 oz.) can drained tomatoes, broken up

Preparation

In a large covered saucepot, bring broth and barley to a boil over high heat.
Reduce heat to low and simmer 30 minutes.
Stir in remaining ingredients except tomatoes and mushrooms.
Cover and simmer 30 to 40 minutes, stirring occasionally.
Add tomatoes and mushrooms; simmer until mushrooms are tender, about 15 minutes. Makes 8 to 10 servings.