Hearty Mushroom Barley Soup

• 1 teaspoon extra virgin olive oil
• 2 cups chopped yellow onions
• 1 cup thinly sliced carrot
• 12 ounces sliced mushrooms
• 28 ounces low-sodium low-fat chicken broth (2 -14 oz. cans)
• 10 3/4 ounces 98% fat-free cream of mushroom soup
• 1/2 cup quick-cooking barley
• 1 teaspoon reduced-sodium Worcestershire sauce
• 1/2 teaspoon dried thyme
• 1/4 cup finely chopped green onion
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

1. Heat dutch oven or large saucepan over medium-high heat until hot.
2. Coat with nonstick cooking spray.
3. Add oil and tilt pan to coat bottom pan.
4. Add yellow onions; cook 8 minutes or until just begining to turn golden.
5. Add carrots and cook 2 minutes.
6. Add mushrooms, chicken broth, cream of mushroom soup, barley; worcestershire sauce and thyme; bring to a boil over high heat.
7. Reduce to medium-low; cover and simmer 15 minutes, stirring occasionally.
8. Stir in green onions, salt and pepper.

extra virgin olive oil, yellow onions, carrot, mushrooms, chicken broth, cream of mushroom soup, quickcooking barley, worcestershire sauce, thyme, green onion, salt, black pepper

Taken from www.food.com/recipe/hearty-mushroom-barley-soup-40887 (may not work)