Instructions: Heat Dutch oven or large saucepan over medium-high heat until hot. Coat with nonstick cooking spray. Add oil and tilt pan to coat bottom of pan. Add yellow onions; cook 8 minutes or until just beginning to turn golden. Add carrots and cook 2 minutes.

Add chicken broth, cream of mushroom soup, mushrooms, barley, Worcestershire sauce and thyme; bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes, stirring occasionally. Stir in green onions, salt and pepper.

This recipe yields 4 (1 1/2-cup) servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.