Instructions: Combine vegetable stock and white wine. In large, heavy saucepan, combine 3-1/2 cups of the stock mixture and barley. Cover; bring to boil. Reduce heat to medium-low; simmer, stirring, for 25-30 minutes or until almost all of the liquid is absorbed.

Uncover; stir in 3 cups of the stock mixture, about 1/2 cup at a time, stirring until each addition is absorbed before adding the next, for about 25 minutes or until barley is tender and creamy. Remove from heat; cover and set aside.

Meanwhile, in large saucepan, heat olive oil over medium heat; cook mushrooms, onion and garlic, stirring frequently, for 5-10 minutes or until mushrooms are softened.

Stir in remaining stock mixture, sweet potato and thyme. Cover and simmer over medium-low heat for about 8 minutes, stirring occasionally. Add broccoli; cook for 6-8 minutes or until vegetables are tender. Stir barley into mushroom mixture and heat through. Sprinkle with cheese and season with salt and pepper to taste.

Good source calcium, very high source fibre, excellent source iron.

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