1 1/2 c. barley
3 tomatoes, chopped
2 carrots, chopped
1 med. onion, chopped
2 garlic cloves, minced
6 c. chicken stock
2 c. tomato juice
4 fresh sweet basil leaves, chopped
1/2 tsp. oregano
10 to 15 mushrooms, thinly sliced
Pepper to taste
Lowfat yogurt

In a soup pot combine barley, tomatoes, carrots, onion, garlic, chicken stock, tomato juice and herbs. Stir. Bring to a boil. Lower heat, and cover, but not completely--leave lid askew. Stir occasionally. Let soup simmer 1 hour, then stir in the mushrooms. Add pepper and let simmer 1 more hour. Ladle into hot soup bowls and top each with a spoonful of yogurt. Serve 8 to 10.