Vegetable Barley Soup

== Description ==
Vegetable Barley Soup from the Public Health Cookbook -- original recipe, taken from government resource in the public domain
* Serves: 8
== Ingredients ==
* 1½ cups quick-cooking barley
* 3 medium sized tomatoes, coarsely chopped
* 2 medium carrots, peeled and sliced
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1½ quarts low-sodium, low-fat chicken stock
* 2 cups low-sodium vegetable juice
* 4 fresh basil leaves, shredded
* ½ cup mushrooms, sliced
* salt and pepper, to taste (optional)
* a dollop of non-fat sour cream(optional)
== Directions ==
# In a large saucepan, add the barley, tomatoes, carrots, onion, garlic, chicken stock, vegetable juice and basil. Raise heat until mixture starts to boil then reduce heat to medium-low, cover and cook for 10 minutes or until vegetables become tender.
# Add mushrooms and cook for an additional 10 minutes.
# Add salt and pepper to taste then serve in bowls topped with a dollop of sour cream (optional). 
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Category:Barley Recipes
Category:Vegetable Soup Recipes
Category:Tomato Recipes
Category:Carrot Recipes
Category:Mushroom Recipes