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Ingredientes
- 1 tsp extra virgin extra virgin olive oil
- 2 c. minced yellow onions
- 1 c. thinly sliced carrots
- 12 ounce sliced mushrooms
- 28 ounce low-sodium defatted chicken broth (2 -14 ounce. cans)
- 10 3/4 ounce 98% fat-free Cream of mushroom soup
- 1/2 c. quick cooking barley
- 1 tsp Worcestershire sauce reduced-sodium
- 1/2 tsp dry thyme
- 1/4 c. finely minced green onions
- 1/4 tsp salt
- 1/4 tsp black pepper
Direcciones
- Heat Dutch oven or possibly large saucepan over medium-high heat till warm. Coat with nonstick cooking spray. Add in oil and tilt pan to coat bottom pan. Add in yellow onions; cook 8 min or possibly till just beginning to turn golden brown. Add in carrots and cook 2 min.
- Add in mushrooms, chicken broth, cream of mushroom soup, barley; Worcestershire sauce and thyme; bring to a boil over high heat. Reduce to medium-low; cover and simmer 15 min, stirring occasionally. Stir in green onions, salt and pepper.
- Makes 4 (1-1/2 c.) servings.
- Description: "Barley is rich in both soluble and insoluble fiber. A recent study suggests which barley may also have a cholesterol-lowering effect similar to oat bran."
- Yield: 6 c.
- This soup is great and when you serve with a tossed salad, tossed with Fat-Free Italian Dressings, makes a full evening meal.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 293g | |
| Recipe makes 4 servings | |
| Calories 225 | |
| Calories from Fat 56 | 25% |
| Total Fat 6.35g | 8% |
| Saturated Fat 1.35g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 681mg | 28% |
| Potassium 607mg | 17% |
| Total Carbs 37.59g | 10% |
| Dietary Fiber 7.0g | 23% |
| Sugars 7.36g | 5% |
| Protein 7.45g | 12% |
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