Serves: 6
Total Calories: 113

1/2 cup barley
6 cups water
1 large carrot, diced
2 cups diced celery
2 bay leaves
1/4 cup minced fresh parsley
1 teaspoon dried thyme
1 medium onion, diced
2 tablespoons olive oil
1/2 pound mushrooms, sliced
1 clove garlic minced
2 tablespoons lite soy sauce
2 tablespoons fresh lemon juice
Fresh ground pepper

1. Place barley and water in a 2-qt saucepan bring to a boil. Reduce heat and let simmer add carrot, celery, bay leaves, parsley, and thyme.

2. Return to a boil, reduce the heat, cover, and let simmer for 1 hour. When the barley has been cooking about 45 minutes, use a small skillet to sauté the onion in the olive oil for about 5 minutes.

3. Add the mushrooms and sauté until tender. Add the mushroom mixture to the barley, along with the remaining ingredients. Continue to simmer for 10 more minutes.

EXCHANGES
1 1/2 Starch
1/2 Fat

NUTRITION FACTS
Calories 140
Calories from Fat 45
Total Fat 5 grams
Saturated Fat 1 gram
Cholesterol 0 milligrams
Sodium 262 milligrams
Total Carbohydrate 22 grams
Dietary Fiber 5 grams
Sugars 5 grams
Protein 3 grams

Nutritional Facts:

Serves: 6
Total Calories: 113
Calories from Fat: 43

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Cream Of Carrot Soup
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Hearty Vegetable Soup
Italian Minestrone
Lentil Soup
Mexican Tortilla Soup
Mushroom And Barley Soup
Old-Fashioned Vegetable Beef Stew
Pasta Fagioli
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Quick Manhattan Clam Chowder
Quick Shrimp Gumbo
Spanish Black Bean Soup
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