Hearty Mushroom Barley Soup

(from saymyname’s recipe box)

Serves 4 people

Categories: Main Dish, Mushrooms, Soup

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 beginning 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.

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