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Hearty Mushroom Barley Soup

Hearty Mushroom Barley Soup

Serves: 4

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.
Nutrional Facts (Per Serving)
Calories 217, Calories from Fat 18%, Total Fat 5g, Saturated Fat 1g, Protein 8g, Carbohydrates 39g, Cholesterol 0mg, Sodium 496mg, Dietary Fiber 9g.
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Source:
DiabeticCooking.com. © Publications International Ltd, 2002.
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Ingredients
Ingredients
To make Hearty Mushroom Barley Soup, you'll need:
  • 1/4 tsp freshly-ground black pepper
  • 1 tsp 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 oz sliced mushrooms
  • 1/2 cup quick-cooking barley
  • 1 tsp reduced-sodium Worcestershire sauce
  • 1/2 tsp dried thyme leaves
  • 1/4 cup finely-chopped green onions
  • 1/4 tsp salt