Instructions: Heat 1/2 can of vegetable broth to boil in small saucepan; stir in barley and let stand 15-30 minutes.

Spray large saucepan with cooking spray; heat over medium heat until hot.

Saute onions, leek, and garlic until tender, about 5 minutes. Add remaining vegetables and herbs; saute 2-3 minutes. Add remaining 1 1/2 cans broth and broth and barley mixture; heat to boil. Reduce heat and simmer, covered, until barley is tender, about 20 minutes.

Heat soup to boil. Mix flour and milk and stir into soup. Boil, stirring constantly, until thickened. Discard bay leaf.

Description:
"A perfect soup for crisp autumn days; substitute any desired vegetables."

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