Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
2 14 1/2  ounce cans    beef broth or vegetable broth
3/4       cup           quick-cooking barley
1/2       cup           chopped onion
2         cloves        garlic, minced
1         tablespoon    snipped fresh basil 
or 1      teaspoon      dried basil, crushed
1/2       teaspoon      Worcestershire sauce
1/8       teaspoon      pepper
3         cups          sliced fresh mushrooms
1/2       cup           shredded carrot
2         tablespoons   cornstarch
1         tablespoon    snipped fresh parsley

Preparation:

1. Bring broth and 2 1/2 cups water to boiling in a large saucepan. Stir in the barley, onion, garlic, basil, Worcestershire sauce, and pepper. Simmer, covered for 5 minutes. Stir in mushrooms and carrot. Simmer 5 minutes more or till barley is tender. 2. Meanwhile, combine cornstarch and 2 tablespoons cold water; stir into soup. cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Sprinkle with parsley.