Vegetable Barley Soup

Description
Vegetable Barley Soup from the Public Health Cookbook -- original recipe, taken from government resource in the public domain
 * Serves: 8

Ingredients

 * 1½ cups quick-cooking barley
 * 3 medium sized tomatoes, coarsely chopped
 * 2 medium carrots, peeled and sliced
 * 1 medium onion, chopped
 * 2 cloves garlic, minced
 * 1½ quarts low-sodium, low-fat chicken stock
 * 2 cups low-sodium vegetable juice
 * 4 fresh basil leaves, shredded
 * ½ cup mushrooms, sliced
 * salt and pepper, to taste (optional)
 * a dollop of non-fat sour cream(optional)

Directions

 * 1) In a large saucepan, add the barley, tomatoes, carrots, onion, garlic, chicken stock, vegetable juice and basil. Raise heat until mixture starts to boil then reduce heat to medium-low, cover and cook for 10 minutes or until vegetables become tender.
 * 2) Add mushrooms and cook for an additional 10 minutes.
 * 3) Add salt and pepper to taste then serve in bowls topped with a dollop of sour cream (optional).