Mushroom, Barley and Pasta Soup

This earthy soup is hearty enough for a main course. If not served right away, the barley may soak up all the liquid, but if this happens, you can eat the dish like a stew. Or, to restore it to its soup-like consistency, just thin it with a bit of water.

2 tsp olive oil

1 large onion, finely chopped

3 cloves garlic, minced

1/2 pound cremini mushrooms, thinly sliced

2 cups canned tomatoes, chopped with their juice

3/4 cup pearl barley

1 tsp liquid smoke seasoning

1/2 tsp rubbed sage

4 1/2 cups water

1/2 cup small pasta shells

1/2 cup grated Parmesan cheese

In a non-stick Dutch oven or large saucepan, heat the oil over low heat. Add the onion and garlic, and cook stirring frequently, until tender, about 7 minutes. Stir in the mushrooms and cook 3 minutes. Stir in the tomatoes, barley, liquid smoke, salt, sage and water and bring to a boil. Reduce to a simmer, cover and cook for 35 minutes.

Stir in the pasta, cover, and cook until the barley and pasta are tender, about 10 minutes. Serve the soup sprinkled with the Parmesan cheese.

Makes 4 servings.