Mushroom and Barley Soup

5 1/2 C Beef Broth
2/3 C Quick-cooking barley
1 t Dried basil
2 T Cornstarch
1/2 t Worchestershire sauce
1/8 t Pepper
1/2 C Shredded Carrot
2 T Water
1 T fresh parsley

Directions:
In large saucepan, bring beef broth to boiling. Stir in barley, basil, Worcestershire sauce, and pepper. Cover and simmer about 10 min, or till barley is nearly tender. Stir in mushrooms and carrot. Simmer, covered for 5 min more. Meanwhile, in a small bowl combine cornstarch and water; stir into saucepan. Cook and stir till slightly thickened and bubbly. Cook and stir 2 min more. Sprinkle with parsley.