Mushroom Barley Soup

• 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

1. In a 5-quart saucepan, heat oil over medium heat.
2. Add onions, garlic and mushrooms.
3. Cover and cook about 5 minutes or until mushrooms collapse and give up their liquid.
4. Uncover and saute until onions are lightly browned.
5. Stir barley into mixture; saute 2 minutes or until lightly toasted.
6. 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.

vegetable oil, onions, clove garlic, mushrooms, cooking barley, carrots, vegetable, white wine, dill, soy sauce, marjoram leaves, thyme, ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=168476 (may not work)