Classic Mushroom Barley Soup Recipe - Comfort Food Delight

Hearty Mushroom Barley Soup

YIELD Makes 4 servings

INGREDIENTS

Nonstick cooking spray 1 teaspoon extra-virgin olive oil 2 cups chopped onions 1 cup thinly sliced carrots 2 cans (14 ounces each) fat-free reduced-sodium chicken broth 12 ounces sliced mushrooms 1 can (about 10-3/4 ounces) 98% fat-free cream of mushroom soup, undiluted 1/2 cup quick-cooking barley, uncooked 1 teaspoon reduced-sodium Worcestershire sauce 1/2 teaspoon dried thyme 1/4 cup finely chopped green onions 1/4 teaspoon salt 1/4 teaspoon black pepper

PREPARATION:

1. Coat Dutch oven or large saucepan with cooking spray; heat over medium-high heat until hot. Add oil and tilt pan to coat bottom of pan. Add onions; cook and stir 8 minutes or until onions just begin to turn golden. Add carrots and cook and stir 2 minutes.
2. Add chicken broth, mushrooms, cream of mushroom soup, barley, Worcestershire sauce and thyme; bring to a boil over high heat. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Stir in green onions, salt and pepper.

This recipe appears in: Soups NUTRITIONAL INFORMATION: Serving Size: 1-1/2 cups soup Fiber 9 g Carbohydrate 39 g Saturated Fat 1 g Total Fat 5 g Calories from Fat 18 % Calories 217 Protein 8 g Sodium 496 mg DIETARY EXCHANGE: Vegetable 2 Starch 2 Fat 1/2