Mushroom Barley Soup

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2 cups plain rice milk

2 tablespoons barley flour

1 cup cooked barley

1 4-ounce can mushrooms, including liquid

1/4 teaspoon garlic powder

1/4 teaspoon salt

pinch each: dried marjoram, sage, thyme, dill weed

2 cans (14 1/2 ounces each) fat-free reduced-sodium chicken broth

1/2 cup barley

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