Vegetable Barley Soup & Spiral Rolls

This was dinner one night last week.

The soup contained onion, celery, carrot, red bell pepper, portobello mushrooms, a splash of mirin, homemade vegetable stock, water and Better Than Bouillon No Beef flavor paste, fresh thyme, barley, and peas.

I made the rolls with (reduced fat) foccacia dough made in the bread machine. I patted/rolled it into a rectangle and then brushed it with a mixture of melted margarine, garlic powder, and a bit of dried oregano. Then I rolled it up like a jelly roll, pinched the seam, and cut into twelve pieces which I then placed in a muffin pan to rise and bake. I was surprised at how nice they turned out.