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In a soup pot combine barley, tomatoes, carrots, onion, garlic, chicken stock, tomato juice and herbs. Stir. Bring to a boil. Lower heat, and cover, but not completely - leave lid slightly askew. Stir occasionally. Let soup simmer 1 hour, then stir in the mushrooms. Add pepper and let simmer 1 more hour. Ladle into hot soup bowls and top each with a spoonful of yogurt.
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