Title: Barley soup with dill and caraway
 Categories: None
      Yield: 1 Servings
 
      2 c  No-sodium chicken broth
      1 c  Water
      1 cn (14 1/2-ounce) tomatoes
           -including liquid
      4 oz Fresh mushrooms; sliced, (1
           -1/4 cups)
    1/2 c  Medium pearl barley
      1 tb Instant minced onion
  1 1/2 ts Crushed dill weed
    1/2 ts Caraway seeds
    1/4 ts Sugar
           Ground black pepper to taste
      6 oz Cooked ham; cut in bite-size
           -pieces, (1 cup)
 
  Notes: From Houston (Texas) Chronicle files.
  
  Combine broth, water and tomatoes in a 3-quart casserole. Cover with
  lid or vented plastic wrap; microwave on high 9 to 10 minutes or
  until boiling. Stir in mushrooms, barley, onion, dill, caraway, sugar
  and pepper. Re-cover and microwave on high 12 to 15 minutes, or until
  barley is tender. Stir in ham.
  
  Serving suggestion: Top each serving with a dollop of sour cream, if
  desired.
  
  Makes 4 servings, each: 209 calories, 15 grams protein, 4 grams fat,
  28 grams carbohydrates, 27 milligrams cholesterol, 970 milligrams
  sodium.