Shiitake-Barley Stew

To get "double-strength" green tea, use TK tea bags and TK boiling water and steep for TK minutes. (check biscotti recipe, I think I have the numbers there).
DOES THIS HAVE ENOUGH OF ANYTHING TO MAKE IT A MAIN COURSE?--no

2 teaspoons olive oil
1 small red onion, finely chopped
2 cloves garlic, minced
1/2 pound white mushrooms, sliced
1/2 pound shiitake mushrooms, stems discarded and caps thinly sliced
3/4 teaspoon salt
1/2 cup pearl barley
1/2 pound all-purpose potatoes, cut into 1/3-inch dice
3 cups brewed green tea (double-strength)
1 cup no-salt-added tomato sauce
2 teaspoons sugar
1 teaspoon ground fennel or crushed fennel seeds
1/2 teaspoon pepper

1 In a large saucepan, heat the oil over medium heat. Add the onion and garlic, and cook until the onion is softened, about 5 minutes.
2 Add the white and shiitake mushrooms. Sprinkle with 1/2 teaspoon of the salt, and cook, stirring frequently, until tender, about 5 minutes.
3 Stir in the barley, potatoes, green tea, tomato sauce, sugar, fennel, pepper, and the remaining 1/3 teaspoon salt. Bring to a boil, reduce to a simmer, cover, and cook until the barley is tender, about 45 minutes.

Makes 4 servings.
Per serving: 223 calories, 2.9g total fat (0.4g saturated), 0mg cholesterol, 7.2g dietary fiber, 42g carbohydrate, 7g protein, 478mg sodium.