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Mushroom & Barley Soup Recipe


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     Mushroom & Barley Soup

Category   Salads - Soups - Sidedishes
Sub Category   Low-fat
Servings   4

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

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