•1 cup sliced fresh mushrooms •2 garlic cloves, minced •1 tablespoon butter •2 cans (14-1/2 ounces each) chicken broth •1/3 cup medium pearl barley •1 tablespoon soy sauce •1 medium carrot, sliced •1/2 teaspoon dill weed •Salt and pepper to taste

•In a small saucepan, saute mushrooms and garlic in butter for 3 • minutes. Stir in the broth, barley and soy sauce. Bring to a boil. • Reduce heat; cover and simmer for 20 minutes. • •Add the carrot, dill, salt and pepper. Cover and simmer for 15 • minutes or until barley and carrot are tender. Yield: 3 cups.