(one serving, 15 to 20 minutes of prep time)
- 1 cup vegetable or beef broth
- ¼ cut evaporated nonfat milk
- 1 oz barley
- ½ tsp dried parsley
- ¼ tsp black pepper
- 2 cup fresh mushroom (about4 oz of mushrooms)
- ¼ cup white beans, canned, rinsed and drained
- ¼ onion, small
- ¼ Tbsp olive oil
Drain and rinse beans in a colander and set aside. Chop onion and slice mushrooms. Heat oil in a nonstick saucepan over medium heat and sauté onions until softened, about 5 minutes. Add mushrooms and continue to cook about 5 minutes more. Add broth, milk, barley, beans and parsley. Cover and simmer until barley is tender, about 12 minutes. Season with black paper.