Mushroom and Barley Soup

1/4 cup barley

6 3/4 cup chicken or Veggie bouillon

1 bay leaf

1 tbs butter substitute

12 of mushroom slices

1 tsp olive oil

1 onion chopped fine

2 carrots sliced thin

1 tbs chopped tarragon

1 tbs chopped parsley

salt and pepper

1. Rinse/ Drain Barley. Boil Bouillon, add bay leaf and salt. stir in barley. Reduce heat, cover, simmer 40 mins

2. Melt butter in skillet over med heat. Add mushrooms and seasoning w salt and pepper. cook/ stir for 8 mins until golden brown. Remove from heat.

3. Heat oil. add onions and carrots. Cook 3 mins over med heat until onion is done.

4. Add remaining boullion. Boil. Stir barley and liquid and add mushrooms. Reduce heat. Stir in tarragon and parsley.