1 tsp. oil
1 pound extra-lean ground beef or turkey
1 large onion, chopped
1 pkg. already sliced mushrooms, coarsely chopped
1 14.5 oz. can beef broth
1 14.5 oz. can fat-free chicken broth
1 3/4 cup water
1 cup quick-cooking barley
1 tsp. minced garlic
2 tsp. worcestershire sauce
1/4 tsp. dried thyme
1 envelope (1.4 oz.) au jus mix
1 cup shredded carrots, chopped
salt and pepper to taste

Heat oil on medium heat in a 4 1/2 quart stockpot. Add onions and ground beef or turkey; and cook until meat is browned. Drain off fat. Add broths, water, barley and mushrooms. Cover pot and bring to a boil. When boiling, add garlic, worcestershire sauce, thyme and the au jus mix. Stir until the au jus mix dissolves. Boil keeping pot covered. Add carrots and re-cover the pot. Continue to boil 5 more minutes or until barley is tender. Season with salt and pepper to taste.

Yield: 6 servings.