Prep 15 mins
Cook 0 mins
Excellent pantry scraper recipe. Makes a very hearty bowl of soup with the unexpected addition of barley.
- cooking spray
- 1⁄4 cup chopped onion
- 1 garlic clove, minced
- 2 1⁄2 cups reduced-sodium chicken broth
- 1⁄4 cup quick-cooking barley
- 1 tablespoon water
- 1 tablespoon all-purpose flour
- 4 ounces salmon, drained
- 1 cup corn
- 1⁄3 cup 2% low-fat milk
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon cumin
- 1⁄4 teaspoon oregano
- 1⁄8 teaspoon salt
- 1 tablespoon minced cilantro
- 1⁄8 teaspoon black pepper
- Sauté garlic and onion for a few minutes, until onion is tender.
- Add broth and bring to a boil. Stir in barley.
- Cover, reduce heat and simmer 10 minutes or until barley is tender.
- Stir water gradually into flour in small bowl until smooth. Set aside. Remove and discard bones and skin from salmon. Flake into bite-sized pieces.
- Add salmon, corn and milk to saucepan. Stir in flour paste, chili powder, cumin, oregano and salt. Simmer 2 to 3 minutes or until slightly thickened. Stir in cilantro and pepper.
This is a really delicious soup! I made a double recipe because I didn't want to end up wasting half a tin of salmon. It will be nice for lunch during the week. I used regular pearl barley as that is what I had on hand so I had to increase the cooking time to 1/2 hour, as well as using 1 tbsp. vegetable oil instead of cooking spray. Otherwise, everything else was the same.