Ingredients

• 1 small onion
• 2 tbsp olive oil
• 16 oz mushrooms
• 2 tbsp balsamic vinegar
• 1 tbsp worcestershire sauce
• 1/4 cup barley
• 6 cups low sodium chicken stock
• 1/4 cup whole wheat flour
• 1 cup almond milk
• 2 cups shredded chicken
• 1 cup freshly chopped parsley

Directions

1. Saute onion in 2 tbsp olive oil

2. Add mushrooms and cook over med for 10 min

3. Add vinegar, worcestershire, and barley, cook 2 min

4. Add chicken stock, bring to boil, reduce heat and simmer 20-30 min or until barley is cooked

5. Whisk flour and milk.

6. Add to soup with chicken, simmer 2 min

7. Top with parsley

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