Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         Tablespoon  Vegetable Oil
  1                     Onion -- Finely Diced
  1                     Carrot -- Finely Diced
  1              Stalk  Celery -- Finely Diced
  1                     Parsnip -- Finely Diced
  3               Cups  Mushrooms -- Sliced
  2             Quarts  Chicken Broth
     3/4           Cup  Pearl Barley
     1/2      Teaspoon  Salt -- Or To Taste
     1/2      Teaspoon  Pepper -- Or To Taste
  1         Tablespoon  Italian Parsley -- Minced
  2        Tablespoons  Sherry -- Optional

Preparation:

Heat the oil in a soup pot over medium heat. Add the onion and saute, stirring frequently, for 10 minutes, or until golden brown. Add the carrot, celery, parsnip and mushrooms. Stir well to combine with the onion; cover the pot and cook over low heat for 3-4 minutes. Remove the cover and add the broth and barley. Bring the broth to a boil, then reduce the heat and simmer gently over low heat for 30 minutes, or until the barley is soft to the bite. Add salt and pepper to taste. Stir in the parsley. If desired, add the sherry or vinegar at the last moment. Serve hot.

Nutritional Information:

163 Calories (kcal); 4g Total Fat; (19% calories from fat); 8g Protein; 24g Carbohydrate; 0mg Cholesterol; 910mg Sodium