1. Coat the bottom of a large dutch oven pot with cooking spray and place over medium-high heat until hot. Add the onions, celery, parsley, and garlic and cook, stirring frequently, 4 min.
2. Add the broth, tomatoes, carrots, barley, salt, pepper, oregano, thyme, and bay leaf and bring to a simmer, stirring occasionally. Cover the pot and simmer 20 min, stirring occasionally.
3. Stir in the mushrooms and simmer, uncovered, 20 minutes, stirring occasionally.
4. Remove and discard the bay leaf. Ladle the soup into 4 bowls.
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|Serving Size: 1 Serving (463g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 8 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 507.6mg||18 %|
|Potassium 714.9mg||19 %|
|Total Carbohydrate 25g||7 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 19.5g|
|Protein 6.2g||9 %|
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Calories per serving: 120
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