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Barley Soup with Dill and Caraway

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)

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

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