The hardest part of making this soup is getting the right barley. Make sure you use quick-cooking pearled barley.
- 3 cups fresh mushrooms, any variety
- 1 teaspoon olive oil
- 1 teaspoon light margarine
- 1 cup chopped onion
- 1 cup quick barley
- 4 cups vegetable broth
- 2 cups water
- 1 14.5-ounce can petite diced tomatoes
- 1 carrot
- 1/4 cup chopped fresh parsley or other herb
Brush mushrooms to remove any soil that may be clinging to them. Rinse under cool water and drain. Trim stems and cut into bite-sized pieces, remembering that mushrooms shrink when cooked.
Heat olive oil and margarine in a large soup pot. Add onion and mushrooms. Stir till onions are wilted and mushrooms give up their moisture. Add barley, broth, water, and tomatoes. Simmer for 15 minutes or until barley is tender.
Turn off heat. Use a vegetable peeler to put thin strips of carrot into soup. Add parsley.
Makes eight generous servings.
Each serving contains about 120 calories, 1 g fat (0 g saturated fat, 0 g trans fat), 0 g cholesterol, 199 mg sodium, 25 g carbohydrate, 4 g dietary fiber, 4 g sugars, and 4 g protein.