Hearty Mushroom Barley Soup

What could be better on a chilly November day than a nice bowl of Dom's soup.

1 ½ cups barley
3 tomatoes, chopped
2 carrots, chopped
1 medium onion, chopped
2 garlic cloves, minced
6 cups chicken stock
2 cups tomato juice
4 fresh sweet basil leaves, chopped
½ teaspoon oregano
10-15 mushrooms, thinly sliced
pepper to taste
lowfat yogurt

In a soup pot combine barley, tomatoes, carrots, onion, garlic, chicken stock, tomato juice and herbs. Stir. Bring to a boil. Lower heat, and cover, but not completely -- leave lid slightly askew. Stir occasionally. Let soup simmer 1 hour, then stir in the mushrooms. Add pepper and let simmer 1 more hour. Ladle into hot soup bowls and top each with a spoonful of yogurt.

Serves 8-10.

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