• In a large kettle or Dutch oven, combine water, barley, and bouillon cubes. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.

  • Meanwhile, in a 12-inch skillet, cook mushrooms, onions, carrots, and celery in oil until tender but not brown.

  • Add vegetables, parsley, tamari sauce or soy sauce, dillweed, salt, and pepper to barley mixture. Cook, uncovered, for 10 to 15 minutes or until hot. Makes 6 to 8 servings.

Nutrition Facts

210 calories; 4 g total fat; 0.2 g saturated fat; 0 mg cholesterol; 870 mg sodium. 40 g carbohydrates; 4 g fiber; 7 g protein; 1205 RE vitamin a; 14 mg vitamin c; 3 mg iron;