Tanya Lee Stone remembers fondly a variation of this soup served at her family table on days she returned home from college. Kielbasa is a spicy Polish sausage.

Put 1 tablespoon olive oil in a large pot and saute for 3 to 4 minutes.

•  1/4 pound small button mushrooms, cut in half

•  1 medium onion, chopped

• 3 cloves of garlic, finely chopped Stir occasionally and add:

• 2 teaspoons dried leaf oregano, crushed

• 2 teaspoons dried leaf basil, crushed Saute 2 additional minutes and then stir in:

• 6 cups fat-free chicken broth

•  1 cup pearl barley

• 2 bay leaves

Bring to boil, then reduce heat, and simmer for 25 minutes. Mix in:

• Another 1/4 pound of button mushrooms, cut in half

• 3 medium carrots, peeled and sliced 1/4 inch thick

•  1/2 cup chicken broth

Bring to a boil a second time. Reduce heat and simmer for another 20 minutes. Add 1 pound fat-reduced Kielbasa sausage, cut into 1/2-inch-thick slices. Cook on medium heat for another 5 minutes. Remove bay leaves; and serve. Makes about 8 servings.