Categories: Main Dish, Mushrooms, Soup

Ingredients

• 1 teaspoon extra virgin olive oil
• 2 cups chopped yellow onions
• 1 cup thinly sliced carrot
• 12 ounces sliced mushrooms
• 28 ounces low-sodium low-fat chicken broth (2 -14 oz. cans)
• 10 3/4 ounces 98% fat-free cream of mushroom soup
• 1/2 cup quick-cooking barley
• 1 teaspoon reduced-sodium Worcestershire sauce
• 1/2 teaspoon dried thyme
• 1/4 cup finely chopped green onion
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. Heat dutch oven or large saucepan over medium-high heat until hot.

2. Coat with nonstick cooking spray.

3. Add oil and tilt pan to coat bottom pan.

4. Add yellow onions; cook 8 minutes or until just beginning to turn golden.

5. Add carrots and cook 2 minutes.

6. Add mushrooms, chicken broth, cream of mushroom soup, barley; worcestershire sauce and thyme; bring to a boil over high heat.

7. Reduce to medium-low; cover and simmer 15 minutes, stirring occasionally.

8. Stir in green onions, salt and pepper.

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