Barley And Mushroom Chicken Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 cup red pepper, diced
• 4 cloves garlic, minced
• 2 cups mushrooms, bite-size pieces
• 2 cups broth from Slow-Cook Chicken or store-bought
• 6 cups water
• 1 cup cooked chicken, shredded
• 1/2 cups hulled or pearled barley
• 2 cups mixed greens (spinach, beet greens or swiss chard), chopped
• 1/2 teaspoons each salt, pepper and dried thyme

1. Heat oil on medium heat in a large pot. Saute onion, pepper, garlic and mushrooms until soft; about 5 minutes.
2. Add chicken broth and water to onion mixture; bring to a boil then reduce heat to medium low. Stir in chicken and barley.
3. Simmer until barley is tender; about 30 minutes for pearled barley, 60 minutes for hulled.
4. Stir in mixed greens and seasonings in final 10 minutes of cooking.
5. Per serving: 166 calories, 12g protein, 21g carbohydrate, 5g fat (1g sat, 3g mono/poly), 19mg cholesterol, 5g fiber, 291mg sodium
6. Seasoned Cook Make a double batch and freeze for a quick weeknight dinner.rnrnMushrooms are high in vitamin D and beta-glucans, a fiber that lowers cholesterolrnServe with arugula, avocado and orange salad.

olive oil, onion, red pepper, garlic, mushrooms, broth from, water, chicken, barley, mixed greens, salt

Taken from food52.com/recipes/25632-barley-and-mushroom-chicken-soup (may not work)