6 c. chicken broth
1 1/2 c. raw medium grain pearl barley
2 c. tomato juice
2 med. sized carrots, chopped coarse (1 c.)
1 med. sized onion, chopped coarse (1/2 c.)
1 tsp. minced garlic
1/2 tsp. each black pepper, dried basil & oregano leaves
1 lb. firm tomatoes, chopped coarse (2 c.), or 1 (14 1/2 oz.) can drained tomatoes, broken up
8 oz. fresh mushrooms, sliced thin (3 c.)

In a large covered saucepot, bring broth and barley to a boil over high heat. Reduce heat to low and simmer 30 minutes. Stir in remaining ingredients except tomatoes and mushrooms. Cover and simmer 30 to 40 minutes until carrots and barley are just tender, stirring occasionally. Add tomatoes and mushrooms; simmer until mushrooms are tender, about 15 minutes.