Recipes Soups & Stews Mushroom Barley Soup

Mushroom Barley Soup

Mushroom Barley Soup

Servings: 4
Utensils

3Qt. covered saucepan

Nutritional Facts

  • Calories 279,9
  • Proteins 19,2 g
  • Fat 11,6 g
  • % Fat 36 %
  • Carbohidrates 27,1 g
  • Fiber 4,0 g
  • Cholesterol 30 mg
  • Sodium 1648 mg

Ingredients

  • 1 Tbsp. canola oil
  • 1 Cup sliced carrot
  • 1 Cup chopped onion
  • 1 Lb. fresh white mushrooms, sliced (About 5 Cups)
  • 1 ½ Cups diced cooked 97% fat free ham (about 8 ounces)
  • 3 ½ Cups fat-free chicken stock
  • 1 14.5 Oz can low-sodium stewed tomatoes
  • ½ Cup quick cooking barley
  • 1/4 Chopped parsley

Preparation

In sauce pan over MEDIUM heat, preheat oil 2 minutes. Add carrots and onion; cook, stirring occasionally; until carrots are nearly crisp-tender, about 4 minutes. Add mushrooms; cook, stirring frequently, until mushrooms are tender, about 4 minutes. Add ham; cook and stir 1 minute.

Stir in chicken stock, tomatoes with liquid and barley. Cover with Temp-Tone® control OPEN; cook until tone sounds. Reduce heat to LOW, CLOSE control and simmer 10 to 15 minutes, until barley is tender. Stir in parsley.

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