Ww 5 Points - Chicken Soup With Mushroom and Barley
- 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.