Melt butter in large soup pot over medium heat. Stir in carrots, onions, celery and garlic. Cook until onions are transparent. About 5 minutes.
Add mushrooms. Cook 2 minutes
Add chick broth and barley. Bring to a boil over high heat. Reduce heat to low. Cover, simmer 35 minutes or until barley is tender.
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|Serving Size: 1 Serving (321g)|
|Recipe Makes: 6|
|Calories from Fat: 77 (39%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 20.3mg||6 %|
|Sodium 1025.8mg||35 %|
|Potassium 296.1mg||8 %|
|Total Carbohydrate 26.3g||8 %|
|Dietary Fiber 5.4g||21 %|
|Sugars, other 21g|
|Protein 5.1g||7 %|
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Calories per serving: 195
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