1 cup canned or fat free beef or chicken broth
1/2 cup quick cooking barley
2 tablespoons butter or margarine
8 ounces crimini, baby portabello or button mushrooms, sliced
2 cups chopped (1/2 inch pieces) red, yellow and green bell peppers
3 tablespoons all-purpose flour
4 cups fat free milk
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
garlic croutons (optional)
chopped chives or thinly sliced green onions (optional)
Bring broth to a boil in a small saucepan. Add barley; cover and simmer over medium-low heat about 12 minutes or until tender.
Meanwhile, melt butter in a large saucepan over medium high heat. Add mushrooms and bell peppers; cook 5 minutes stirring occasionally. Sprinkle vegetables with flour; cook 1 minute, stirring constantly. Add milk; bring to simmer over high heat. Stir in thyme, salt and pepper. Reduce heat; simmer uncovered 10 minutes.
Stir barley mixture into soup; simmer uncovered 5 minutes or until vegetables are tender and soup is thickened. Ladle into bowls; garnish with croutons and chives, if desired.
Makes 4 servings; about 6 cups soup.
Per serving: 260 cal, 7g fat, 30% DV calcium