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 (email@example.com), archived at http://www.fatfree.com/recipes/soups/creamy-garlicky-soup