1 c. pearl or pot barley
3 c. chicken stock
1 - 1 1/2 lb boneless pork loin, cut in1 inch cubes
OR 1 lb pork stew meat (cook 2 hrs)
1 T oil
1 lg onion, coarsely chopped
1 10oz can sliced mushrooms
4 carrots, scraped and sliced
1/2 c. tomato sauce
2 c. diced tomatoes
1 c. dry red wine
1 tsp dried thyme
34 tsp dried oregano
1 tsp salt
1/4 tsp ground pepper
Cook barley in chicken stock for 1 1/2 hours
Meanwhile, brown pork in hot oil, then add onion and saute 1 min.
Place pork and onion in a large soup pot, and add 1 c. water to the frying pan and cook to loosen brownings. Add to soup pot.
If using stew meat, add enough water to cover meat and cook for 1 1/2 hours. Then add all vegetables and seasonings, again adding water to cover, and cook 30 min, til carrots are tender. Add cooked barley, and season to taste.
If using pork loin, add all vegetables and seasonings to browned meat in the soup pot, add more water to cover, and cook 30 min til vegetables are tender. Add cooked barley, season to taste, and serve.