Two-Tomato Soup With Barley

Oh how I love soup!! This is from Cooking Light. May 1995.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2  teaspoons olive oil
• 2  cups  sliced mushrooms
• 1⁄2 cup  chopped onion
• 3  cups water
• 2  tablespoons  diced sun-dried tomatoes, packed without oil
• 1  teaspoon brown sugar
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon  hot sauce
• 1⁄8 teaspoon ground allspice
• 1⁄8 teaspoon pepper
• 1 (14 1/2ounce) can no-salt-added whole tomatoes, undrained and chopped
• 1⁄3 cup  uncooked quick-cooking barley

Directions

1. Heat oil in a large saucepan over medium-high heat. Add mushrooms and onion, and sauté 4 minutes or until tender.
2. Add water and next 7 ingredients (water through canned tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes.
3. Add barley; cover and cook 10 minutes or until barley is tender.