- or 1 ts dried

Combine vegetable stock and white wine. In large, heavy saucepan, combine 3-1/2 cups of the stock mixture and barley. Cover; bring to boil. Reduce heat to medium-low; simmer, stirring, for 25-30 minutes or until almost all of the liquid is absorbed.

Uncover; stir in 3 cups of the stock mixture, about 1/2 cup at a time, stirring until each addition is absorbed before adding the next, for about 25 minutes or until barley is tender and creamy. Remove from heat; cover and set aside.

Meanwhile, in large saucepan, heat olive oil over medium heat; cook mushrooms, onion and garlic, stirring frequently, for 5-10 minutes or until mushrooms are softened.

Stir in remaining stock mixture, sweet potato and thyme. Cover and simmer over medium-low heat for about 8 minutes, stirring occasionally. Add broccoli; cook for 6-8 minutes or until vegetables are tender. Stir barley into mushroom mixture and heat through. Sprinkle with cheese and season with salt and pepper to taste.

Per serving: about 440 calories, 13 g Protein, 8 g fat, 78 g carbohydrate Good source calcium, very high source fibre, excellent source iron.

"Health & Well-Fare: Savour The Soy"

[-=Pam=-] PA_Meadows@msn. Com