Mushroom-Soup with Barley
Mushroom-Soup with Barley
Carrots, celery, and mushrooms combine with this hearty grain for a delicious soup. If you're cholesterol conscious, barley is for you. A USDA study showed that total cholesterol levels dropped 9% for people getting 3 g of soluble fiber from barley. Serves: Prep: 10 min Cook: 34 min Total: 44 min
Ingredients; 1 oz. dried mushrooms 3 c. water 1 large onion, chopped 2 carrots, chopped 1 celery stalk, chopped 12 oz. cremini or button mushrooms, stems removed, sliced 1 1/2 tsp. dried oregano 2 cans (14 1/2 ounces each) fat-free reduced-sodium chicken broth 1/2 c. barley 1/4 tsp. sea salt Directions; 1. In a small saucepan, bring the dried mushrooms and water to a boil. Remove and let stand for 15 minutes. 2. Meanwhile, coat a Dutch oven with nonstick spray. Add the onion, carrots and celery. Coat lightly with nonstick spray. Set over medium heat. Cook, stirring occasionally, for 3 minutes. Add the sliced mushrooms and oregano. Cook, stirring occasionally, for 6 to 8 minutes, or until all the vegetables are soft. Add the broth, barley, and sea salt. Cook for 10 minutes. 3. Line a fine mesh sieve with a coffee filter or paper towel. Strain the dried mushroom water into the pot. Remove and discard the filter or paper towel. Rinse the dried mushrooms under running water to remove any grit. Chop and add to the pot. 4. Cook your mushroom-soup for 10 to 15 minutes, or until the barley is tender. Nutritional Facts: Per serving Calories 112 CAL Fat 0.5 G Sat. Fat 0.1 G Cholesterol 0 MG Sodium 428.4 MG Carbs 20.9 G Total Sugars 3.2 G Dietary Fiber 5.5 G Protein 5.8 G 
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