Mushroom Barley Soup

Ingredients
2 tbsp. vegetable oil
1 onion, finely chopped
2 carrots, cut into 1/4-inch-thick rounds
10 oz. white or cremini mushrooms, sliced
1 cup pearl barley
1/2 tsp. dried oregano
1/2 tsp. dried thyme
3 cups low-sodium chicken broth
Salt and pepper

Directions
1. Warm oil in a large saucepan over medium heat. Add onion and carrots and cook, stirring occasionally, until softened, about 8 minutes. Add mushrooms and sauté until they release their liquid, about 5 minutes. Add barley, oregano and thyme and stir 1 minute.

2. Add chicken broth and 3 cups water and bring to a boil. Lower heat, cover and simmer until barley is tender, about 30 minutes. Season with salt and pepper and serve.

Nutritional Information
Calories: 294 Fat: 8g (sat 1g), Protein: 10g, Carbohydrate: 48g, Fiber: 10g, Cholesterol: 0.0mg, Sodium: 737mg
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1932518

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s