Mushroom Barley Soup For Two by
1 cup sliced fresh mushrooms
2 garlic cloves, minced
1 tablespoon butter
2 cans (14-1/2 ounces each) chicken broth
1/3 cup medium pearl barley
1 tablespoon soy sauce
1 medium carrot, sliced
1/2 teaspoon dill weed
Salt and pepper to taste
In a small saucepan, saute mushrooms and garlic in butter for 3
minutes. Stir in the broth, barley and soy sauce. Bring to a boil.
Reduce heat; cover and simmer for 20 minutes.
Add the carrot, dill, salt and pepper. Cover and simmer for 15
minutes or until barley and carrot are tender. Yield: 3 cups.