Ww 5 Points - Chicken Soup With Mushroom and Barley
- 2 teaspoons butter
- 12 lb white mushroom, coarsely chopped
- 2 carrots, diced
- 4 cups low sodium chicken broth
- 2 cups water
- 12 cup quick-cooking barley
- 14 teaspoon salt
- 18 teaspoon fresh ground pepper
- 1 12 cups chopped cooked chicken breasts
- 13 cup chopped fresh flat-leaf parsley
- 4 teaspoons grated parmesan cheese
- Melt the butter in a nonstick dutch oven over med-low heat, then stir in the mushrooms and carrots.
- Cover and cook, stirring occasionally, until the mushrooms are softened, about 5 minute.
- Add the broth, water, barley, salt, and pepper; bring to a boil.
- Reduce the heat and simmer, covered, until the barley is tender, about 15 minute.
- Stir in the chicken, parsley, and parmesan.
- Simmer just until heated through, about 2 minute.
- 5 Points for 2 cups.
butter, white mushroom, carrots, chicken broth, water, barley, salt, ground pepper, chicken breasts, parsley, parmesan cheese
Taken from www.food.com/recipe/ww-5-points-chicken-soup-with-mushroom-and-barley-247926 (may not work)