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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