Instructions: Heat oil in a Dutch oven or large pot over medium heat. Lightly saute onions and garlic, stirring until softened for about 5-minutes. Increase heat to high and add mushrooms. Cook mushrooms, stirring often, until browned and liquid has evaporated, approximately 7-minutes more.

Reduce heat to medium and sprinkle flour over vegetables. Continue to cook, stirring constantly until the flour is mixed through, about 1-minute. Add broth, squash, bell pepper, barley and sherry. Bring to a boil and reduce heat to a simmer. Continue to cook, partially covered, until barley is tender, about 15 to 20-minutes. Add half the fresh dill and season with salt and pepper to taste.

Ladle soup into serving bowls and garnish with sour cream or yogurt if desired, and sprinkle each portion with the remaining 2 Tbs. fresh dill.

Mushroom, Squash and Barley Soup is ready in 1 hour and serves 6; PER

NOTES : I made it with 1/4 cup sherry as the recipe did not call for apple juice (otherwise the recipe is the same). I used 4 cups vegetable broth & 2 cups mushroom broth, I also forgot to thicken it with flour. It was a fairly good light soup; my husband & I liked the addition of diced squash. [Elaine]

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