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Mushroom Barley Soup

3/4 cup pearl barley
1 TBS olive oil
4 onions - chopped
2 celery stalks - chopped
1-1/2 pounds mushrooms - sliced
4 cups fat-free beef broth - or vegetable broth *see notes
3 carrots - sliced
2 TBS tomato paste
1/2 tsp salt - or sea salt
Freshly ground black pepper - to taste
Minced Parsley

In a large saucepan, stir barley and 4 cups water. Bring to a boil. Reduce heat and simmer, partially covered, until the barely is partially cooked, about 30 minutes.

In a Dutch oven heat oil. Add celery and onions. Cook, stirring as needed, until softened, 6-8 minutes. Add mushrooms and cook, stirring again as needed, until mushrooms begin to softened and release their liquid, about 5 minutes.

Add broth, carrots, tomato paste and barely with its liquid. Bring to a boil. Reduce heat and simmer, partially covered, stirring as needed, until barley and carrots are tender, about 30 minutes. Stir in salt and pepper. Serve, garnished with parsley if desired. Makes 6 servings (about 12 cups of soup).

Source:
"Weight Watchers Simply The Best"
Yield:
"12 cups"

NOTES :
Per Serving: 182 calories, 3 gr. fat, 7 gr. fiber, 9 gr. protein

3 Weight Watchers Points Per Serving

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