Zesty Barley Soup

3/4 cup pearl barley

3 cups vegetable stock or water

1/2 cup raw onions, minced

1 large carrot, minced

1/2 cup fresh mushrooms, thinly sliced

2 stalks celery, chopped

2 tbsp. water

2-1/2 qts. bean stock

1 lb tofu (soybean curd), drained and cut into cubes

2 tsp dry sherry

1/2 tsp black pepper

6 tbsp. parsley, chopped (as garnish)

6 tbsp. yogurt, plain low-fat (as garnish)

In a med-size saucepan, combine the barley and vegetable stock. Bring to a boil over medium heat. Reduce heat and simmer for 1 hour or until the liquid is absorbed.

In a kettle, combine the onions, carrots, mushrooms and celery with 1 to 2 tbs of water. Steam over medium heat for 5 minutes, or until the vegetables are softened. Drain tofu for 30 minutes, pat dry and cut into 1-inch cubes.

Add the bean stock, tofu and sherry to vegetables in the kettle, and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.

Add cooked barley and black pepper. Simmer for 5 minutes. Ladle soup into heated bowls and garnish each serving with finely chopped parsley and yogurt, if desired. Serve piping hot.

Serves 6.

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Cajun Country -- New Iberia, Louisiana