Mushroom-Barley Soup

Dried mushrooms are the secret ingredient here. They add a
rich, meaty flavor without an ounce of fat!

Makes 6 servings

Ingredients

1 oz dried mushrooms
3 cup water
1 large onion, chopped
2 carrots, chopped
1 celery rib, chopped
12 oz cremini or button mushrooms, stems removed, sliced
1 1/2 tsp dried oregano
2 cans (14 1/2 oz) fat-free, reduced-sodium chicken broth
1/2 cup barley
1/4 tsp salt

In small saucepan, bring the dried mushrooms and water to a boil. Remove
and let stand for 15 minutes. Meanwhile, coat a Dutch oven with nonstick spray.
Add the onion, carrots, and celery. Coat lightly with nonstick spray. Cook over
medium heat, stirring occasionally, for 3 minutes. Add the cremini mushrooms
and oregano. Cook, stirring occasionally, for 6 to 8 minutes or until all of the
vegetables are soft. Add the broth, barley, and salt. Cook for 10 minutes. Line
a fine mesh sieve with a coffee filter or paper towel. Strain the dried mushroom
water into the pot. Remove and discard the filter. Rinse the dried mushrooms
under running water to remove any grit. Chop the dried mushrooms and add to
the pot. Cook for 10 to 15 minutes or until the barley is tender.

POINTS:  2

PER SERVING:  148 Calories, 1 g Total Fat, 0 mg Cholesterol,
294 mg Sodium, 24 g Total Carbohydrate, 6 g Dietary Fiber, 10 g Protein

NOTE:  This soup freezes well, so be sure to make a big batch and save some for later.