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Delicate and delicious. Submitted by Donna Willett from Fredericksburg, VA.

Mushroom Barley Soup

8 cups chicken broth
1/2 cup uncooked barley
1 cup diced carrots
1 tablespoon fresh sage
1 tablespoon butter
1 tablespoon olive oil
1 cup chopped onion
1 (10-ounce) can quartered mushrooms, drained
2 tablespoons minced garlic
1/4 cup chopped fresh flat-leaf parsley

1. Combine broth, barley, carrots and sage in a large pot. Simmer 40 minutes.
2. Heat butter and oil in skillet over medium-low heat. Add onion; cook 10 minutes. Add mushrooms; cook over medium-high heat for 5 minutes. Add garlic; cook 5 minutes more.
3. Stir the mushroom mixture into the broth; season with salt and pepper. Simmer for 20 minutes partially covered. Stir in parsley. Serve.

Makes 5 servings.

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