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Scallops Mock Seaweed Soup
Soups are one of the easiest meals to make and perhaps that's why they are so popular. Read how to make your own soup with our recipes.
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.
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 |
This recipe appears in:
Soups
