* Exported from MasterCook *

Mushroom-Barley Soup

Recipe By :Kristin
Serving Size : 6 Preparation Time :0:00
Categories : Soup


3/4 cup pearl barley
1 tablespoon olive oil
4 onions -- chopped
2 celery stalks -- chopped
1 1/2 pounds mushrooms -- sliced
4 cups beef broth, ready to eat
3 carrots -- sliced
2 tablespoons tomato paste
ground pepper -- to taste

In a large saucepan, stir the barley and 4 cups water; bring to a boil. 
Reduce the heat and simmer, partially covered, until the barley is
partially cooked, about 30 minutes.

Meanwhile, in a Dutch oven, heat the oil. Add the onions and celery;
cook, stirring as needed, until softened, 6-8 minutes. Add the mushrooms
and cook, stirring as needed, until the mushrooms begin to soften and
release their liquid, about 5 minutes.

Add the broth, carrots, tomato paste and barley with its liquid; bring to
a boil. Reduce the heat and simmer, partially covered, stirring as
needed, until the barley and carrots are tender, about 30 minutes. Stir
in the salt and pepper and serve.

Source:
"Weight Watcher's Simply the Best"

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Per Serving (excluding unknown items): 197 Calories; 4g Fat (15.3%
calories from fat); 8g Protein; 36g Carbohydrate; 8g Dietary Fiber; 0mg
Cholesterol; 598mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 3
Vegetable; 1/2 Fat.

NOTES : Counts as 3