Mushroom, Barley & Pasta Soup

This earthy soup is hearty enough for a main course. If not served right away, the barley may soak up all the liquid, but if this happens, you can eat the dish like a stew. Or, to restore it to its souplike consistency, just thin it with a bit of water.

2 teaspoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1/2 pound cremini mushrooms, thinly sliced
2 cups canned tomatoes, chopped with their juice
3/4 cup pearl barley
1 teaspoon liquid smoke seasoning
1/2 teaspoon rubbed sage
4 1/2 cups water
1/2 cup small pasta shells
1/2 cup grated Parmesan cheese

1 In a nonstick Dutch oven or large saucepan, heat the oil over low heat. Add the onion and garlic, and cook, stirring frequently, until tender, about 7 minutes.

2 Stir in the mushrooms and cook 3 minutes. Stir in the tomatoes, barley, liquid smoke, salt, sage, and water, and bring to a boil. Reduce to a simmer, cover, and cook for 35 minutes.

3 Stir in the pasta, cover, and cook until the barley and pasta are tender, about 10 minutes. Serve the soup sprinkled with the Parmesan cheese.

Makes 4 servings

Nutrition Information (per serving)
calories 313  •  fat 7g (saturated 3g)  •  cholesterol 10mg  •  carbohydrate 50g  •  dietary fiber 9g  •  protein 15g  •  sodium 475mg  •  Good source of: fiber, niacin, selenium