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

• 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

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

chicken broth, tomato juice, carrots, garlic, basil, fresh mushrooms, barley, onion, pepper, firm ripe tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=539549 (may not work)