In large sauté pan, scramble egg white until light and fluffy. Reserve.
In medium mixing bowl, season shrimp with pepper. Grill until cooked through. Reserve.
In large sauce pot, heat oil over medium heat. Add onions. Cook for 4 minutes.
Add mushrooms, garlic, thyme and parsley. Cook for an additional 2 minutes.
Add vegetable broth. Simmer for 4 minutes.
Add Campbell's® Classic Healthy Request® Condensed Cream of Mushroom soup. Simmer for another 3 minutes.
Add sun-dried tomatoes and spinach. Cook for 2 minutes. Reserve.
8. Add reserved ingredients together.
To Serve: Using 1-#8 scoop, portion ½ cup barley into the bottom of a serving bowl. Top with the following and serve immediately:
6 oz. ladle, ¾ cup soup
#16 scoop, 2 oz. scrambled egg mixture
4 grilled shrimp
Ingredients
3 qt barley, cooked
1/4 tsp black pepper
2 tbsp oil, canola
1 can Campbell's® Classic Healthy Request® Condensed Cream of Mushroom Soup, (50 oz each)
