Hearty Mushroom Barley Soup

Recipe Ingredients

1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 teaspoon	5ml	Extra-virgin olive oil
2 cups	125g / 4.4oz	Chopped yellow onions
1 cup	110g / 3.9oz	Thinly-sliced carrots
2		Fat-free reduced-sodium chicken broth - (14 oz ea)
1		98% fat-free cream of mushroom soup - (10 3/4 oz)
12 oz	340g	Sliced mushrooms
1/2 cup	118ml	Quick-cooking barley
1 teaspoon	5ml	Reduced-sodium Worcestershire sauce
1/2 teaspoon	2.5ml	Dried thyme leaves
1/4 cup	15g / 0.5oz	Finely-chopped green onions
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

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

Add chicken broth, cream of mushroom soup, mushrooms, barley, Worcestershire sauce and thyme; bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes, stirring occasionally. Stir in green onions, salt and pepper.

This recipe yields 4 (1 1/2-cup) servings.

Exchanges Per Serving: 2 Starch, 2 Vegetable, 1 Fat.

Nutrition Facts: Calories 217; Calories from Fat 18%; Total Fat 5g; Saturated Fat 1g; Protein 8g; Carbohydrates 39g; Cholesterol 0mg; Sodium 496mg; Dietary Fiber 9g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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