Random Article
Hearty Mushroom Barley Soup
Cite This!
Please copy/paste the following text to properly cite this How Stuff Works article:
Publications International, Ltd., the Editors of. "Hearty Mushroom Barley Soup." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/hearty-mushroom-barley-soup-recipe.htm> 20 November 2008.
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
