Nutritional Information: Calories 148, Fat 1g., Carbs 24g.,

Fiber 6g., Protein 10g., No Cholesterol, Sodium 294 mg

1 oz dried mushrooms

3 cups water

1 large onion, chopped

2 carrots, chopped

1 celery rib, chopped

12 oz cremini or button mushrooms,

stems removed, sliced

1 ½ tsp dried oregano

2 14 oz cans fat-free, reduced-sodium chicken broth

½ cup barley

¼ tsp salt

 

 

1.     In a small saucepan, bring the dried mushrooms and water to a boil. Remove and let stand 15 minutes.

2.     Meanwhile, cool 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, 6-8 minutes or until all the vegetables are soft. Add the broth, barley, and salt. Cook for 10 minutes.

3.     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 10-15 minutes or until the barley is tender