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

1. Melt the butter in a nonstick dutch oven over med-low heat, then stir in the mushrooms and carrots.
2. Cover and cook, stirring occasionally, until the mushrooms are softened, about 5 minute.
3. Add the broth, water, barley, salt, and pepper; bring to a boil.
4. Reduce the heat and simmer, covered, until the barley is tender, about 15 minute.
5. Stir in the chicken, parsley, and parmesan.
6. Simmer just until heated through, about 2 minute.
7. 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)