Mushroom Barley Soup- La Times

Heat oil in a 4-qt pot over medium-high heat. Add garlic and onion. Cook until onion is tender, about 4 minutes. Add 7 cups of water, carrots, celery, undrained tomatoes, barley, Tarragon, thyme, and salt and pepper to taste. Bring to a boil. Simmer covered for 35 minutes, stirring occasionally. Add mushrooms add water as necessary. Cook until barley is tender, about 15 more minutes.

Adjust seasonings to taste. (Can be made 3 days ahead and refrigerated or frozen up to 3 months.) Reheat, adding water and seasonings as necessary. Serve hot.

Makes 10 servings.