Mushroom Barley Soup

Preparation Time: 30 minutes
1 Tbsp Olive oil 1 Onion, chopped 2 stalks Celery, sliced 2 Carrots, peeled and sliced 2 cups Mushrooms, sliced ½ cup Barley, quick cooking 1 tsp Garlic powder ½ tsp Thyme, ground 3 cups Chicken broth, low sodium 2 cups Water 1 Tbsp Parsley, fresh, chopped
Heat oil in large soup pot over high heat. Saute onion, celery, carrots and mushrooms until golden (about 4 minutes). Add the rest of the ingredients except for parsley. Bring to a boil. Lower heat to a simmer and cook until the barley is tender (approximately 15 minutes). Sprinkle parsley on top of soup and serve.
Serves: 4
1 Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s): [What’s This?]
Nutrition Information per Serving:
Calories: 170 Total Fat: 4g Saturated Fat: 0.5g % of Calories from Fat: 21% % Calories from Sat Fat: 3%		Protein: 8g Carbohydrates: 26g Cholesterol: 0mg Dietary Fiber: 6g Sodium: 100mg
Each serving provides: An excellent source of fiber, manganese, and vitamins A and K, and a good source of copper, molybdenum, phosphorous, selenium, and vitamins B1, B2, B3 and C.

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