How to Make It
In a large saucepan, combine the beef stock with the carrot, celery, onion, mushrooms and barley and season with salt and pepper. Bring to a boil, cover partially and cook over moderately low heat until the barley and vegetables are tender, 30 minutes. Season the soup with salt and pepper. Ladle the soup into bowls, garnish with parsley and serve.
One Serving 160 cal, 26 gm carb, 3 gm fat, 1.3 gm sat fat, 10 gm protein, 5 gm fiber.