1/2 c. barley
1 c. water
1 tbsp. reduce calorie butter
1/2 c. minced onion
1/2 c. diced carrot
1/2 c. chopped celery
3 c. chopped mushrooms
4 c. beef stock
1/3 c. white wine or water
1 1/2 tsp. dried dill weed
1/8 tsp. black pepper
1 bay leaf

Place barley and water in a small pot. Bring to a boil, cover, and simmer until tender, about 20 minutes. In a soup pot, saute the onion in butter until soft. Add the remaining vegetables, cook over medium heat, 5 minutes. Add remaining ingredients and the cooked barley. Lower the heat to simmer, cover and cook about 1 hour. The soup will thicken, add water to desired consistency. Makes 8 cups. Per cup: 85 calories, 12% fat, 3 g. fiber.