1 tablespoon olive oil
1/2 pound small white mushrooms, cut in half, divided
1 medium onion, chopped
3 cloves garlic, finely chopped
2 teaspoons dried leaf oregano, crushed
2 teaspoons dried leaf basil, crushed
6 cups fat-free chicken broth
1 cup pearl barley
2 bay leaves
3 medium carrots, peeled and sliced 1/4-inch thick
1/2 cup Pinot Noir wine or chicken broth
1 pound fat-reduced Kielbasa sausage, cut into 1/2-inch thick slices

In large pot with lid, heat oil over medium-high heat.  Add half of mushrooms (about 1/4 pound), onion and garlic.  Sauté 3 to 4 minutes, stirring occasionally.  Add oregano and basil; sauté 2 more minutes.  Stir in chicken broth, barley and bay leaves.  Bring to a boil.  Reduce heat, cover and cook 25 minutes.  Mix in carrots, wine or broth and remaining 1/4 pound mushrooms.  Bring to a boil.  Reduce heat and simmer 20 minutes.  Add sausage and cook 5 minutes longer.  Remove bay leaves and serve.  Makes 8 servings.

Per serving: calories 249, protein 17g, carbohydrates 28g, fat 7g, fiber 6g, cholesterol 37mg, sodium 642mg.