Mushroom Barley Soup for Two

Name: Mushroom Barley Soup for Two
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 3 cups.
Ingredients: 1 cup sliced fresh mushrooms; 2 garlic cloves, minced; 1 tablespoon butter; 2 cans (14-1/2 ounces each) reduced-sodium chicken broth; 1/3 cup medium pearl barley; 1 tablespoon reduced-sodium soy sauce; 1 medium carrot, sliced; 1/2 teaspoon dill weed; Salt and pepper to taste

TOTAL TIME: Prep: 15 min. Cook: 40 min. YIELD: 3 cups.

This is part of my favorite meal, quick and easy to prepare and the perfect amount for two. The mushrooms, carrots and barley are a good combination for flavor and color. The recipe is easy to double (or triple!) if you want to make a larger batch. —Aimee Lawrence, Wimberley, Texas

Ingredients

1 cup sliced fresh mushrooms
2 garlic cloves, minced
1 tablespoon butter
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1/3 cup medium pearl barley
1 tablespoon reduced-sodium soy sauce
1 medium carrot, sliced
1/2 teaspoon dill weed
Salt and pepper to taste

Directions

1. In a small saucepan, saute mushrooms and garlic in butter for 3 minutes. Stir in the broth, barley and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
2. Add the carrot, dill, salt and pepper. Cover and simmer until barley and carrot are tender, about 15 minutes.

Nutrition Facts

1-1/2 cups: 230 calories, 6g fat (4g saturated fat), 15mg cholesterol, 1543mg sodium, 34g carbohydrate (5g sugars, 7g fiber), 12g protein.

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