Home: Soups: Mushroom & Barley Soup

Mushroom & Barley Soup

1 medium onion, diced
1 Tbs. unsalted butter
1/2 lb. fresh mushrooms, sliced
4 cups vegetable stock
1/2 cup pearled barley
1/4 cup plus 2 Tbs. skim milk
1 Tbs. all purpose flour

1. In a heavy saucepan, melt butter over medium high heat.
2. Sauté onions and mushrooms 3-4 minutes, or until softened.
3. Add stock, barley, salt and pepper to taste. Bring to a boil. Reduce heat to low and simmer for 30 minutes.
4. Combine milk and flour in a jar with a tight fitting lid and shake until blended.
5. Stir milk and flour mixture into barley mixture and simmer 15 minutes until slightly thickened.

Optional: Garnish with green onion.

Servings: 4
Per serving: cal; 156, fat; 3.5g, chol; 8mg, pro; 5.8g, carb; 27.0g, fiber 5.9g, sod; 18mg