Email to Phyllis_ aka_ Filus      

Hearty Mushroom Barley Soup -- e-w

Source of Recipe

Heart Healthy Recipes 2001
Hearty Mushroom Barley Soup -- e-w
Serves: 4

1 tsp. extra-virgin olive oil
2 c. chopped yellow onions
1 c. thinly sliced carrots
2 14-oz. cans fat-free reduced-sodium chicken broth
1 10-3/4 oz. can fat-free cream of mushroom soup
12 oz. sliced mushrooms
1/2 c. quick cooking barley
1 tsp. reduced-sodium Worcestershire sauce
1/2 tsp. dried thyme leaves
1/4 c. finely chopped green onions
1/4 tsp. pepper

Heat Dutch oven or large saucepan over medium-high heat until hot. Coat with 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; cook 2 minutes.

Add the next 6 ingredients; bring to a boil over high heat. Reduce heat to medium-low, cover and simmer 15 minutes stirring occasionally. Stir in green onions and pepper

One 1-1/2-cup serving equals: 217 calories… 5 gm fat (1 gm saturated)…8 gm protein…39 gm carbohydrate…0 mg cholesterol…348 mg sodium…9 gm fiber +++EXC: 2 vegetable…2 starch…1 fat +++WWP: 3