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Fresh mushrooms and barley star in this tasty soup shared by Christine Wright of Franklinton, North Carolina. Onions, celery and carrots make it a hearty favorite throughout the year.
This recipe is:
Healthy
Diabetic Friendly
Nutritional Analysis: One serving (1-1/2 cups) equals 136 calories, 2 g fat (0.55 g saturated fat), 3 mg cholesterol, 416 mg sodium, 26 g carbohydrate, 6 g fiber, 6 g protein. Diabetic Exchanges: 2 vegetable, 1 starch.
Originally published as Savory Mushroom-Barley Soup in Light & Tasty June/July 2004, p57
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Reviewed on Oct. 18, 2010 by ilovecookingsomuch
It was good, but it got very thick as it stored and I had to add water when I wanted leftovers.
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