Chicken, Barley, and Butternut Squash Soup

Chicken, Barley, and Butternut Squash Soup

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INGREDIENTS

  • 2 teaspoons canola oil

  • 1 cup onion chopped

  • 2 teaspoons garlic minced

  • 8 oz cremini mushrooms thickly sliced

  • 1 cup barley

  • 3 cups lower-sodium chicken stock

  • 2 cups water

  • 1 tablespoon tomato paste

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 2 cups butternut squashed chopped and peeled

  • 3 cups cooked chicken shredded

  • parsley fresh, chopped, for garnish

INSTRUCTIONS

  1. In a skillet, heat oil over medium-high heat. Add onion and garlic and cook, stirring frequently, for 5 minutes, or until lightly browned.

  2. Transfer mixture to a 4-quart slow cooker. Add mushrooms, barley, stock, water, tomato paste, salt, and pepper.

  3. Cover and cook on LOW for 3 hours.

  4. Stir in butternut squash and chicken and cook for 30 minutes, or until squash is tender.

  5. Garnish with parsley.

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