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This is a really unique soup. But as long as you can tolerate the tomato (seeds/skins), and the carrot is cooked long enough, it should be IBS-safe. It's very good, anyway; the first time I made it, I finished the leftovers that same evening. (Hehe, I wouldn't say portion control is a talent of mine!) Enjoy!

Creamy, Garlicky Soup

3 cups water
Vegetable bouillon sufficient for 3 cups water
4 dried shiitake mushrooms
6 or 7 pressed garlic cloves
Hot sauce, chili paste, or chili powder to taste
A stalk of lemon grass, cut into 1" lengths, or lemon juice to taste
1 medium carrot, sliced
4 ounces mushrooms, sliced
2 plum (roma) tomatoes or 1 medium tomato, diced
A pinch of ground cumin
Approximately 1/3 cup pearled barley

Simmer everything together gently until barley is cooked through, about 20 or 30 minutes. Add 1 1/2 cups light or fat-free soy milk. Warm through gently (don't boil) until thickened and creamy. Would be good with chopped fresh cilantro as a garnish. Two generous servings, or three or four smaller servings.
--Jane Love (love@nwe.ufl.edu), archived at http://www.fatfree.com/recipes/soups/creamy-garlicky-soup

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