Hearty Mushroom Barley Soup - cooking recipe

Ingredients

1 teaspoon extra virgin olive oil
2 cups chopped yellow onions
1 cup thinly sliced carrot
12 ounces sliced mushrooms
28 ounces low-sodium low-fat chicken broth (2 -14 oz. cans)
10 3/4 ounces 98% fat-free cream of mushroom soup
1/2 cup quick-cooking barley
1 teaspoon reduced-sodium Worcestershire sauce
1/2 teaspoon dried thyme
1/4 cup finely chopped green onion
1/4 teaspoon salt
1/4 teaspoon black pepper

Preparation

Heat dutch oven or large saucepan over medium-high heat until hot.
Coat with nonstick cooking spray.
Add oil and tilt pan to coat bottom pan.
Add yellow onions; cook 8 minutes or until just begining to turn golden.
Add carrots and cook 2 minutes.
Add mushrooms, chicken broth, cream of mushroom soup, barley; worcestershire sauce and thyme; bring to a boil over high heat.
Reduce to medium-low; cover and simmer 15 minutes, stirring occasionally.
Stir in green onions, salt and pepper.