Quick Mushroom Barley Soup

I surprised my mother with a visit some years ago, and she was preparing this soup when I walked in. It was so wonderful that I asked for the recipe, and I’ve been fixing it ever since.

—Edie Irwin, Cornwall, NY

Takes: 30 min. • Makes: 6 servings

• 1 Tbsp. olive oil
• 1 cup sliced fresh mushrooms
• ½ cup chopped carrot
• ⅓ cup chopped onion
• 2 cups water
• ¾ cup quick-cooking barley
• 2 Tbsp. all-purpose flour
• 3 cups whole milk
• 1 ½ tsp. salt
• ½ tsp. pepper

1. 1. In a large saucepan, heat oil over medium heat. Add the mushrooms, carrot and onion; cook and stir 5-6 minutes or until tender. Add water and barley. Bring to a boil. Reduce heat; simmer, uncovered, 12-15 minutes or until the barley is tender.
2. 2. In a small bowl, mix flour, milk, salt and pepper until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.

1 cup: 196 cal., 7g fat (3g sat. fat), 12mg chol., 654mg sod., 27g carb. (7g sugars, 5g fiber), 8g pro. Diabetic exchanges: 1 ½ starch, ½ whole milk, ½ fat.