In large pot with cover, heat oil over medium-high heat. Add half of mushrooms (about 1/4 pound), onion and garlic. Sauté for 3 to 4 minutes, stirring occasionally. Add oregano and basil; sauté 2 additional minutes. Stir in chicken broth, barley and bay leaves.
Bring to a boil. Reduce heat, cover and cook for 25 minutes. Mix in carrots, wine or broth and remaining 1/4 pound mushrooms. Bring to a boil. Reduce heat and simmer for 20 minutes. Add sausage and cook an additional 5 minutes. Remove bay leaves. Ladle into bowls and serve.
Per serving: 249 calories, 17g protein, 28g carbohydrate, 6g fiber, 7g fat, 37mg cholesterol, 642mg sodium.