[kennyc]

I love this soup. Not exactly my receipe, but close I add extra mushrooms and garlic! No onion. I'll have to find my recipe or type it in....

This is a soothing and delicious low-fat soup that can be made completely vegetarian by substituting vegetable broth for chicken broth. Quick and easy to make, this is a great soup when you need homemade soup in a hurry.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:

* 2 tsp canola oil
* 1 cup finely chopped onion
* 1 garlic clove, minced
* 1 large carrot, cut vertically then sliced
* 1 stalk celery, sliced
* 10 ounces sliced mushrooms, assorted if you can
* 1/2 tsp dried thyme
* 1 tsp dried oregano
* 1/2 cup quick-cooking barley
* 1 quart fat-free, low-sodium chicken broth or vegetable broth
* 2 tbsp dry sherry

Preparation:
Heat oil in a soup pot or Dutch oven. Cook onion, garlic, carrots, celery, and mushrooms on medium heat until softened. Add dried herbs, barley, broth and sherry. Bring to a boil, then reduce heat, cover and simmer for 20 minutes, until barley is tender.

Serves 4

Per Serving: Calories 174, Calories from Fat 27, Total Fat 3g (sat 0.3g), Cholesterol 0mg, Sodium 86mg, Carbohydrate 31g, Fiber 6.6g, Protein 5.8g