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Wild Mushroom & Barley Soup

Source of Recipe

The Best Diabetes Cookbook - by Katherine E. Younker - e-mail

WILD MUSHROOM AND BARLEY SOUP
The Best Diabetes Cookbook" by Katherine E. Younker

Exchanges
WW Points
Yield: 6 servings

- 2 teaspoons vegetable oil
- 2 teaspoons minced garlic
- 1 cup chopped onions
- 3-1/2 cups Vegetable stock
- 1 can (19 ounces) tomatoes, crushed
- 1/2 cup barley
- 1/2 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
- 8 ounces wild mushrooms, sliced

In a nonstick saucepan, heat oil over medium heat. Add
garlic and onions; cook 4 minutes or until softened.

Stir in stock, tomatoes, barley, thyme and pepper. Bring
to a boil; reduce heat to medium-low, cover and simmer
40 to 50 minutes, or until barley is tender.

Meanwhile, in a nonstick frying pan spray with vegetable
spray, cook mushrooms over high heat, stirring, 8 minutes
or until browned. Stir mushrooms into soup and serve.

One serving Calories: 135, Carbohydrate: 28 g, Fiber: 4 g, Protein: 4 g, Fat: 2 g, Sodium: 289 mg, Cholesterol: 0 mg ++++ Exchanges: 1 Starch, 2 Vegetables, 1/2 Fat ++++ WWP: 2