RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4049
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| Recipe Name: |
Barley Mushroom Soup - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
Yes |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.48
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Sautéing the barley toasts it to yield a light, nutty flavor.
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Ingredients:
1.5 Teaspoons oil, olive
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Directions:
Heat the oil in a large saucepan over medium-high heat. Add onion, carrot, and mushrooms; sauté 7 minutes or until golden brown. Stir in barley, and sauté 2 minutes. Add stock, celery, and salt, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add thyme, and cook 5 minutes.
Serving size: 2 cups
NUTRITION PER SERVING
CALORIES 217(19% from fat); FAT 4.7g (sat 1g,mono 2.1g,poly 1g); PROTEIN 13.9g; CHOLESTEROL 20mg; CALCIUM 42mg; SODIUM 624mg; FIBER 6.8g; IRON 2mg; CARBOHYDRATE 31.1g |
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| Nutrition per Serving: |
| Calories: |
226 |
Total Carbs: |
34.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
8.3 |
Fat: |
5.2 |
Protein: |
11.22 |
| Fiber: |
5.33 |
Sodium: |
314.07 |
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