Makes 4 servings, 2 cup serving
1 Pound White Mushrooms, coarsely chopped
2 Diced Carrots
2 Celery Stalks chopped
4 Cups of low sodium Chicken broth
2 Cups water
1 Cup quick cooking Barley
1 tsp Salt
1 tsp Pepper
1 cups chopped Chicken breast
1/4 cup of Chopped fresh Flat Parsley leaf
2 Whole Green Onions Sliced
3 tbsp Grated Parmesan cheese
Directions:1) Melt butter in sauce pan, add mushrooms, carrots, & celery, cover and cook, (Stirring occasionally ) until mushrooms are soft, about 5 minutes.
2) Add in Broth, water, barley, salt and pepper. Bring to a boil simmer, covered until the barley is soft, about 15 min.
3) Stir in Chicken, parsley, simmer about 2 min.
4)Top with green onions and parmesan cheese,
5) Serve and Enjoy