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Mushroom barley soup

Makes 6 servings.

Ingredients

1 tablespoon canola oil, divided

1 medium onion, chopped

2 celery ribs, chopped

1/2 cup pearl barley, rinsed and drained

6 cups reduced-sodium vegetable broth, divided

5 cups (about 3/4 pound) mushrooms, chopped

2 teaspoons Worcestershire sauce

3 medium carrots, peeled and diced

Salt and freshly ground black pepper

Cayenne pepper, to taste

Directions

In a large soup pot, heat 1/2 tablespoon of oil over medium heat. Add onion and celery, and sauté for 3 minutes.
Add barley and stir, constantly, for 2 minutes.
Add 4 cups of broth and bring mixture to boil. Reduce heat to low, cover and simmer for 40 minutes.
Meanwhile, in a nonstick pan, heat remaining oil over medium-high heat. Add mushrooms and sauté for 6 minutes, stirring constantly, until mushrooms are tender.
Add Worcestershire sauce, and stir for 1 minute.
Remove mushrooms from heat. Stir in carrots and set aside.
After barley has simmered for 40 minutes, add mushroom and carrot mixture and remaining 2 cups of broth.
Bring to a boil, then reduce heat to low and simmer, covered, for 30 minutes, until vegetables and barley are very tender.
Season to taste with salt, black pepper and cayenne.
Serve immediately or refrigerate for up to 4 days.

Mushrooms, barley and carrots make this soup full of fiber and high in vitamin B6.

Nutrition information

Amount per serving: 140 calories, 2.5g total fat (0g saturated fat), 0mg cholesterol, 25g carbohydrates, 4g protein, 5g dietary fiber, 200mg sodium.