Mushroom-Barley Soup – from Marta

Mushroom-Barley Soup – from Marta
Serves 8
2 Points value

1 Tbsp olive oil
2 cups finely chopped onion (about 1 medium)
1 (12 oz.) package pre-sliced button mushrooms
½ tsp salt
½ tsp freshly ground black pepper
½ cup uncooked pearl barley
2 garlic cloves, minced
5 ½ cups fat-free, less-sodium chicken broth
3 Tbsp minced fresh chives

Heat oil in a Dutch oven over medium heat 1 minute. Add onion; cook 9 minutes, stirring often. Add button mushrooms, salt, and pepper. Cook 5 minutes, stirring often. Add barley and garlic. Cook 2 minutes, stirring constantly. Add chicken broth. Reduce heat to medium-low; simmer 30 minutes or until barley is tender. Sprinkle with chives.