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HEARTY MUSHROOM BARLEY SOUP Time: 35 minutes Makes: 4 servings Ingredients 1 teaspoon extra-virgin olive oil 2 cups chopped yellow onions 1 cup thinly sliced carrots 12 ounces sliced mushrooms 2 cans(about 14 ounces each) fat- free, reduced-sodium chicken broth 1 can(10-3/4 ounces) 98% fat- free cream of mushroom soup � cup quick-cooking barley 1 teaspoon reduced-sodium � teaspoon dried thyme leaves � cup finely chopped green onion � teaspoon salt � teaspoon black pepper Instructions 1. 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. 2. Add mushrooms, chicken broth, cream of mushroom soup, barley, Worcestershire sauce and thyme; bring to a boil over high heat. 3. Reduce heat to medium-low; cover and simmer 15 minutes, stirring occasionally. Stir in green onions, salt and pepper. Dietary exchanges: 2 Vegetable, 2 Starch, 1 Fat Nutrients per serving: Calories: 217, Calories from fat: 18%, Total fat: 5 g, Saturated fat: 1 g, Protein: 8 g, Carbohydrate: 39 g Cholesterol: 0 mg, Sodium: 496, Fiber: 9 g this page hosted by- Get your own Free HomePage Back to Diabetic Recipe Page Hosted by www.Geocities.ws