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  • Hearty Mushroom Barley Soup

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    Hearty Mushroom Barley Soup
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 tsp extra virgin extra virgin olive oil
    • 2 c. minced yellow onions
    • 1 c. thinly sliced carrots
    • 12 ounce sliced mushrooms
    • 28 ounce low-sodium defatted chicken broth (2 -14 ounce. cans)
    • 10 3/4 ounce 98% fat-free Cream of mushroom soup
    • 1/2 c. quick cooking barley
    • 1 tsp Worcestershire sauce reduced-sodium
    • 1/2 tsp dry thyme
    • 1/4 c. finely minced green onions
    • 1/4 tsp salt
    • 1/4 tsp black pepper

    Directions

    1. Heat Dutch oven or possibly large saucepan over medium-high heat till warm. Coat with nonstick cooking spray. Add in oil and tilt pan to coat bottom pan. Add in yellow onions; cook 8 min or possibly till just beginning to turn golden brown. Add in carrots and cook 2 min.
    2. Add in mushrooms, chicken broth, cream of mushroom soup, barley; Worcestershire sauce and thyme; bring to a boil over high heat. Reduce to medium-low; cover and simmer 15 min, stirring occasionally. Stir in green onions, salt and pepper.
    3. Makes 4 (1-1/2 c.) servings.
    4. Description: "Barley is rich in both soluble and insoluble fiber. A recent study suggests which barley may also have a cholesterol-lowering effect similar to oat bran."
    5. Yield: 6 c.
    6. This soup is great and when you serve with a tossed salad, tossed with Fat-Free Italian Dressings, makes a full evening meal.

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