Barley-Mushroom Soup
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 pound Italian sausages 1 onion (1/2 lb.), peeled and chopped 2 carrots (1/2 lb. total), peeled and chopped
1/2 pound mushrooms, rinsed, discolored stem ends trimmed, and thinly sliced 1 Roma tomato (3 to 4 oz.), rinsed, cored, and chopped 6 cups fat-skimmed beef broth
3/4 cup quick-cook barley 1 package (10 oz.) frozen chopped spinach sour cream or nonfat yogurt
salt and pepper



1 Remove and discard casings from sausages. Crumble meat into a 4 to 5-quart pan. Add onion, carrots, mushrooms, and tomato.
2 Stir often over high heat until meat begins to brown and vegetables are limp, 10 to 12 minutes.
3 Add broth and barley; scrape up browned bits. Add spinach. Bring to a boil over high heat, stirring occasionally. Cover, reduce heat, and simmer, stirring occasionally, until barley is tender to bite, about 10 minutes.
4 Ladle soup into bowls and add dollops of sour cream and salt and pepper to taste.

Back