Beef broth based. Fresh Mushrooms.

Ingredients

5-½ cu. beef broth
⅔ cu. quick-cooking barley
1 med. chopped onion
2 cloves garlic, minced.
1 t. basil
½ t. Worcestershire sauce
⅛ t. pepper
2 cu. sliced fresh mushrooms
1 cu. carrots, sliced
2 T cornstarch
2 T water

Directions

In soup pot, bring beef broth to a boil. Stir in barley, onion, garlic, basil, Worcestershire sauce and pepper. Cover and simmer about 10 minutes or until barley is nearly tender. Stir in mushrooms and carrots. Simmer, covered, for about 10 minutes.

Meanwhile, in a small bowl, combine cornstarch and water. Stir into the soup. Cook and stir until slightly thickened and bubbly. Cook and stir for about 2 minutes more. Makes 4 servings.