TLC Cooking "Hearty Mushroom Barley Soup"

Hearty Mushroom Barley Soup

Hearty Mushroom Barley Soup

YIELD Makes 4 servings
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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:

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.
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

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