Home

Hearty Mushroom Barley Soup

Ingredients: 

1/4 teaspoon freshly-ground black pepper
1 teaspoon extra-virgin olive oil
2 cups chopped yellow onions
1 cup thinly-sliced carrots
2 cans fat-free reduced-sodium chicken broth (14 oz ea)
1 can 98% fat-free cream of mushroom soup (10 3/4 oz)
12 ounces sliced mushrooms
1/2 cup quick-cooking barley
1 teaspoon reduced-sodium Worcestershire sauce
1/2 teaspoon dried thyme leaves
1/4 cup finely-chopped green onions
1/4 teaspoon salt

Yield: 

4 Servings

Method: 

Heat Dutch oven or large saucepan over medium-high heat until hot. Coat with nonstick cooking spray. Add oil and tilt pan to coat bottom of pan. Add yellow onions; cook 8 minutes or until just beginning to turn golden. Add carrots and cook 2 minutes.

Add chicken broth, cream of mushroom soup, mushrooms, barley, Worcestershire sauce and thyme; bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes, stirring occasionally. Stir in green onions, salt and pepper.

This recipe yields 4 (1 1/2-cup) servings.

Exchanges Per Serving: 2 Starch, 2 Vegetable, 1 Fat.

Nutrition Facts: Calories 217; Calories from Fat 18%; Total Fat 5g; Saturated Fat 1g; Protein 8g; Carbohydrates 39g; Cholesterol 0mg; Sodium 496mg; Dietary Fiber 9g.