Hearty Mushroom Barley Soup the Editors of Publications International, Ltd.
Hearty Mushroom Barley Soup
Makes 4 servings
|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 black pepper|
- 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.
|Serving Size:||1-1/2 cups soup|
|Calories from Fat||18 %|
|Total Fat||5 g|
|Saturated Fat||1 g|
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