Quick Mushroom Barley Soup

Lunch

I surprised my mother with a visit some years ago, and she was preparing this soup when I walked in. It was so wonderful that I asked for the recipe, and I’ve been fixing it ever since.

Average Rating: 3.846153

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.

Ingredients

1 tablespoon olive oil
1 cup sliced fresh mushrooms
1/2 cup chopped carrot
1/3 cup chopped onion
2 cups water
3/4 cup quick-cooking barley
2 tablespoons all-purpose flour
3 cups whole milk
1-1/2 teaspoons salt
1/2 teaspoon pepper

Instructions

1. In a large saucepan, heat oil over medium heat. Add mushrooms, carrot and onion; cook and stir 5-6 minutes or until tender. Add water and barley. Bring to a boil. Reduce heat; simmer, uncovered, 12-15 minutes or until barley is tender.
2. In a small bowl, mix flour, milk, salt and pepper until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.

Nutrition Facts

1 cup: 196 calories, 7g fat (3g saturated fat), 12mg cholesterol, 654mg sodium, 27g carbohydrate (7g sugars, 5g fiber), 8g protein.
Diabetic Exchanges:
1-1/2 starch, 1/2 whole milk, 1/2 fat.