Instructions: 1. Place barley and broth in a large saucepan and bring to a boil. Lower heat to maintain a simmer, cover the saucepan, and cook for 30 minutes.

2. Meanwhile, heat the oil in a heavy skillet, add onion, carrot and celery and cook over medium heat for 10 minutes. Add the mushrooms and cook for 2 minutes more.

3. Add vegetables, vinegar, and tomato paste to the barley and broth and simmer, covered for 20 minutes. Add tofu and simmer covered for 10 minutes. Season the broth to taste with pepper; stir in the parsley and chives. serve hot.

NOTES : Both barley and tofu will help to lower cholesterol levels

Thanks, Pat, for posting this recipe. I knew it was meant for our household when I saw the three ingredients in the title: barley and mushrooms have been our favorite foods for months and we always want to eat more tofu. I used red wine instead of oil, and next time I will skip the vinegar. Kathleen

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