Mushroom Barley Soup For Two Recipe

Ingredients

1 cup sliced fresh mushrooms2 garlic cloves, minced1 tablespoon butter2 cans (14-1/2 ounces each) reduced-sodium chicken broth1/3 cup medium pearl barley1 tablespoon reduced-sodium soy sauce1 medium carrot, sliced1/2 teaspoon dill weedSalt and pepper to taste

Preparation

In a small saucepan, saute mushrooms and garlic in butter for 3 minutes. Stir in the broth, barley and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.

Add the carrot, dill, salt and pepper. Cover and simmer until barley and carrot are tender, about 15 minutes.