A flavorful vegetable and barley soup with mushrooms, fresh dillweed and fennel.

Dilled-Vegetable Barley Soup

1/2 cup pearl barley
5 1/2 cups water - divided use
1 tablespoon butter
2 cups minced onion
1 1/2 teaspoons salt
1 bay leaf
1 pound mushrooms, chopped
2 carrots, peeled and diced
1 celery rib, minced
6 tablespoons dry white wine, optional
1 tablespoon lemon juice
1/2 cup minced fresh fennel
1 tablespoon fresh snipped dillweed
2 cloves garlic, minced
1/4 teaspoon freshly ground black pepper

1. In a small saucepan combine barley with 1½ cups of the water. Bring to a boil; cover, lower heat, and simmer until tender, 30 to 40 minutes.
2. In a large, heavy stockpot melt butter; sauté onion with salt and bay leaf; cook over medium heat until onion begins to soften, 5 to 8 minutes.
3. Add mushrooms, carrots and celery; cook over medium heat, stirring occasionally, for about 10 minutes. Add remaining 4 cups water, wine, lemon juice and barley. Lower heat to a gentle simmer, cover, and cook for about 30 minutes. The soup will thicken, add more water, if desired.
4. Shortly before serving, stir in the fennel, dillweed, garlic and pepper. Taste to adjust seasonings.

Makes 6 servings.