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"This soup is a variation on one I found years ago in a health cookbook," says Laura Christensen from Bountiful, Utah. "It tastes so good, no one can believe how low in fat and salt it is! We love it served in a bread bowl...or with oven-fresh corn muffins on the side."
This recipe is:
Nutritional Analysis: One serving (1-1/2 cups) equals 119 calories, 1 g fat (trace saturated fat), 0 cholesterol, 722 mg sodium, 25 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1 starch.
Originally published as Mushroom Barley Soup in
Light & Tasty
December/January 2003, p59
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