Recipe - Wild Rice Mushroom And Barley Soup

1 tablespoon Oil
8 ounce Button mushrooms; white or
brown
1 md Yellow onion; minced
1 md Red bell pepper; seeded &
minced
3 Cloves garlic; minced
6 cup Vegetable broth or water
One half cup Pearled barley
One fourth cup Wild rice
2 teaspoon Dijon mustard
1 tablespoon Dried parsley
1 teaspoon Dried thyme
1 teaspoon Salt
One half teaspoon Black pepper

Heat oil in large saucepan. Add mushrooms, onion, bell pepper, and garlic.
Cook, stirring, for 810 minutes over medium heat. Add water or broth,
barley, wild rice, mustard and seasonings. Bring to a simmer. Cook
uncovered for 50 minutes to 1 hour over mediumlow heat; stirring
occasionally.

Remove soup from heat and let stand about 10 minutes before serving. Ladle
into bowls and serve if desired with warm dark bread. Makes 68