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Hearty Mushroom Barley Soup
2 cups low sodium chicken broth
2 cups water
1/2 cup barley
2 carrots, peeled and diced
2 stalks celery, diced
1 onion, chopped
1/2 lb. mushrooms, thickly sliced |
1/8 tsp. pepper
5 oz. frozen peas
8 oz. cooked chicken breast, cubed
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup nonfat milk |
In a covered pan, simmer chicken broth, water, and barley
for 30 minutes. Add carrots, celery, onion, mushrooms, and pepper. Simmer,
covered, for 10 minutes. Add peas, chicken, soup, and milk. Simmer for
5 minutes longer.
Servings: 8
NUTRITIONAL INFORMATION per serving: 195 calories; 11g
protein; 23g carbohydrate; 5g fat;
385 mg sodium; 24 mg Cholesterol; 3g Fiber
Diabetic Exchanges: 1 lean meat, 1-1/2 bread
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