Mushroom Barley Soup

Makes about 3 1-cup servings
This soup takes just minutes to make if you have cooked barley on hand.
2 cups plain rice milk
2 tablespoons barley flour
1 cup cooked barley
1 4-ounce can mushrooms, undrained
1/4 teaspoon garlic powder
1/4 teaspoon salt
pinch dried marjoram
pinch dried sage
pinch dried thyme
pinch dried dill weed

Place rice milk and flour into a blender. Blend on high speed for a few seconds. Add barley and blend on high for about 10 seconds, or until barley is coarsely chopped.