Mushroom and Barley Soup

INGREDIENTS:

5 1/2 c Beef Broth
2/3 c Quick-cooking Barley
1/2 c Chopped Onion
2 x Cloves Garlic, minced
1 t Dried basil, crushed
1/2 t Worcestershire sauce
1/8 t Pepper
2 c Sliced fresh Mushrooms
1/2 c Shredded carrot
2 T Cornstarch
2 T Water
1 T Snipped fresh parsley

DIRECTION:
In a large saucepan, bring beef broth to boiling, Stir in barley, onion,
garlic, basil, Worcestershire sauce, and pepper. Cover and simmer about 10
minutes or till barley is nearly tender. Stir in mushrooms and carrot.
Simmer, covered, for 5 minutes more.
Meanwhile, in a small bowl combine cornstarch and water; stir into
saucepan. Cook and stir 2 minutes more. Sprinkle with parsley.

Per serving: 179 calories, 8 g protein, 36 g carbohydrates, 1 g fat, 1 mg
cholesterol, 1090 mg sodium, 467 mg potassium.