Hearty Mushroom Barley Soup

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Ready In: 45 Minutes

Servings: 4

Ingredients:

1 teaspoon extra virgin olive oil

2 cups chopped yellow onions

1 cup thinly sliced carrot

12 ounces sliced mushrooms

28 ounces low-sodium low-fat chicken broth (2 -14 oz. cans)

10 3/4 ounces 98% fat-free cream of mushroom soup

1/2 cup quick-cooking barley

1 teaspoon reduced-sodium worcestershire sauce

1/2 teaspoon dried thyme

1/4 cup finely chopped green onion

1/4 teaspoon salt

1/4 teaspoon black pepper

Directions:

1. Heat dutch oven or large saucepan over medium-high heat until hot.
2. Coat with nonstick cooking spray.
3. Add oil and tilt pan to coat bottom pan.
4. Add yellow onions; cook 8 minutes or until just begining to turn golden.
5. Add carrots and cook 2 minutes.
6. Add mushrooms, chicken broth, cream of mushroom soup, barley; worcestershire sauce and thyme; bring to a boil over high heat.
7. Reduce to medium-low; cover and simmer 15 minutes, stirring occasionally.
8. Stir in green onions, salt and pepper.

By RecipeOfHealth.com