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Ingredientes
- 1 teaspoon extra-virgin olive oil
- 2 cups chopped onions
- 1 cup thinly sliced carrots
- 2 cans (14 ounces each) chicken broth
- 12 ounces sliced mushrooms
- 1 can (about 10-3/4 ounces) cream of mushroom soup, undiluted
- ½ cup quick-cooking barley, uncooked
- 1 teaspoon reduced-sodium Worcestershire sauce
- ½ teaspoon dried thyme
- ¼ cup finely chopped green onions
- ¼ teaspoon salt
- ¼ teaspoon black pepper
View Full Recipe at Colie's Kitchen
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 868g | |
| Calories 641 | |
| Calories from Fat 64 | 10% |
| Total Fat 7.44g | 9% |
| Saturated Fat 1.18g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 758mg | 32% |
| Potassium 2237mg | 64% |
| Total Carbs 129.9g | 35% |
| Dietary Fiber 27.9g | 93% |
| Sugars 25.0g | 17% |
| Protein 24.88g | 40% |
