Mushroom Barley Soup

The following recipe is to aid you in staying healthier while living with Type 2 Diabetes.

Ingredients

  • One teaspoon extra-virgin olive oil
  • 2 cups yellow onions – chopped
  • 1 cup carrots – thinly sliced
  • 12 ounces of sliced mushrooms
  • Two cans (14 oz each) fat-free, reduced-sodium vegetable broth
  • One can (10 ¾ oz) 98% fat-free cream of mushroom soup
  • ½ cup quick-cooking barley
  • One teaspoon reduced-sodium Worcestershire sauce
  • ½ teaspoon dried thyme leaves
  • ½ cup green onions – finely chopped
  • ¼ teaspoon Sea salt
  • ¼ teaspoon black pepper

Directions

  1. Heat a large saucepan over medium-high heat until hot. Coat it with nonstick cooking spray. Add oil and tilt the pan to coat the bottom.
  1. Add the yellow onions and cook for 8 minutes, or until they start turning golden. Add the carrots and cook them for 2 minutes.
  1. Add mushrooms, vegetable broth, cream of mushroom soup, barley, Worcestershire sauce, and thyme. Bring to a boil over high heat.
  1. Reduce the heat to a medium or low setting. Cover and simmer for 15 minutes while stirring two or three times. Stir in green onions, salt, and pepper.

Serving Size: 4

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