Mushroom Barley Soup

• 1 can (49 Oz.) Reduced-sodium Chicken Broth
• 2 whole Medium Carrots, Thinly Sliced
• 1 whole Medium Onion, Chopped
• 2 cloves Garlic, Minced
• 1/2 teaspoons Dried Basil
• 1/2 teaspoons Dried Oregano
• 1/2 teaspoons Black Pepper
• 1-1/2 cup Medium Pearl Barley
• 2 cups Vegetable Juice Cocktail
• 1 can (14.5 Oz.) Diced Tomatoes, Undrained
• 12 ounces, weight Fresh Mushrooms, Thinly Sliced

1. In a soup kettle or Dutch oven, combine broth, carrots, onion, garlic, basil, oregano and pepper; bring to a boil. Add barley. Reduce heat; cover and simmer for 45 to 55 minutes or until barley is tender.
2. Add remaining ingredients; cook for 10 to 15 minutes or until mushrooms are tender.
3. Makes about 2 3/4 quarts.
4. (Recipe adapted from The Best of Country Cooking 2000)

chicken broth, carrots, onion, garlic, dried basil, oregano, black pepper, barley, vegetable juice cocktail, tomatoes, mushrooms

Taken from tastykitchen.com/recipes/soups/mushroom-barley-soup/ (may not work)