Recipe Instructions In a large saucepan, stir the barley and 4 cups water; bring to a boil. Reduce the heat and simmer, partially covered, until the barley is partially cooked, about 30 minutes. Meanwhile, in a Dutch oven, heat the oil. Add the onions and celery; cook, stirring as needed, until softened, 6 to 8 minutes. Add the mushrooms and cook, stirring as needed, until the mushrooms begin to soften and release their liquid, about 5 minutes. Add the broth, carrots, tomato paste and barley with its liquid; bring to a boil. Reduce the heat and simmer, partially covered, stirring as needed, until the barley and carrots are tender, about 30 minutes. Stir in the salt and pepper; serve, garnished with the parsley. This recipe yields 6 servings. Per Serving: 182 Calories, 3 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 264 mg Sodium, 32 g Total Carbohydrate, 7 g Dietary Fiber, 9 g Protein, 42 mg Calcium. Serving Provides: 1 Bread, 3 Fruit/Vegetables, 1 Fat. Points Per Serving: 2.