Preparation time: 20 minutes. Cooking time: 45 minutes. Makes: 4 to 5 servings.

4 c. diluted beef broth or bouillon
1/4 c. uncooked barley
1 lb. (500 g) mushrooms
1 tbsp. sunflower or canola oil
1/2 c. finely chopped onion
1/3 c. chopped celery
2 garlic cloves, crushed
2 tbsp. dry vermouth or sherry
2 tbsp. chopped fresh dill
1/8 tsp. salt
Freshly ground black pepper

1. Place broth in a large saucepan set over high heat and bring to a boil. Stir in barley. Reduce heat and simmer, covered, stirring occasionally, for 45 to 60 minutes or until barley is tender.

2. Meanwhile, slice mushrooms to make about 4 cups. Heat oil in a large nonstick skillet over medium heat. Add chopped onion, celery and garlic. Saute for 2 to 3 minutes, until softened. Add mushrooms and vermouth to skillet. Cook, stirring often, for 3 to 5 minutes or until mushrooms are tender. Add vegetable mixture to cooked barley.

3. Stir in chopped dill, salt and pepper. As soup stands, barley will absorb more liquid. Add water or more broth to adjust to desired consistency. Stir soup until heated through.

Per serving: 100 calories, 4.8 g protein, 3.6 g fat, 12.9 g carbohydrates, 1.9 mg iron, 36 mg calcium.