•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.