Barley-Mushroom Soup

Now that it's cooling down outside, I'm starting to crave the warmth of a hearty bowl of soup. In a pinch, I heat up a can of Amy's soup and add some frozen veggies and Tofurky for a quick lunch. Today, however, I had the time to make up a batch of fresh barley-mushroom soup.

Chopped onions, carrots, garlic, and mushrooms give this soup a nice chunky feel. To cut down on the sodium, I used 4 cups vegetable broth and 4 cups of water.

I've tried several different barley-mushroom soups, but this one, from 366 Delicious Ways to Cook Rice, Beans, and Grains by Andrea Chesman, is my favorite. For the meat-eater in the family, I sprinkled in diced, lightly fried Tofurky kielbasa sausage before serving.