Mushroom Barley Soup Recipe

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This is one of our foods to eat while watching football games. It really warms us up.—Patricia Maly, Mokena, Illinois

This recipe is:

Diabetic Friendly

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Mushroom Barley Soup Recipe

Prep: 15 min. Cook: 55 min.

Yield: 11 Servings

15 55 70

Ingredients

1 can (49 ounces) reduced-sodium chicken broth
2 medium carrots, thinly sliced
1 medium onion, chopped
2 garlic cloves, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1-1/2 cups medium pearl barley
2 cups reduced-sodium tomato juice
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1/2 pound fresh mushrooms, thinly sliced

Directions

In a soup kettle or Dutch oven, combine broth, carrots, onion, garlic, basil, oregano and pepper; bring to a boil. Add barley. Reduce heat; cover and simmer for 45-55 minutes or until barley is tender.
Add remaining ingredients; cook for 10-15 minutes or until mushrooms are tender. Yield: 11 servings (about 2-3/4 quarts).

Nutritional Facts 1 cup equals 136 calories, trace fat (trace saturated fat), 0 cholesterol, 359 mg sodium, 29 g carbohydrate, 6 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

Originally published as Mushroom Barley Soup in Country Woman January/February 1998, p36