Barley Soup Recipe
Ingredients
| Barley | 1⁄2 Cup (8 tbs) | |
| Milk | 2 Cup (32 tbs) | |
| Broth | 1 Quart | |
| Egg yolks | 2 | |
| Water | 1 Quart | |
| Parmesan cheese | 1⁄2 Cup (8 tbs), grated | |
| Salt | To Taste | |
| Butter | 3 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1244 Calories from Fat 677
% Daily Value*
Total Fat 73 g112.2%
Saturated Fat 42.8 g214%
Trans Fat 0 g
Cholesterol 546.1 mg182%
Sodium 6099 mg254.1%
Total Carbohydrates 97 g32.5%
Dietary Fiber 24.4 g97.6%
Sugars 25 g
Protein 51 g102.7%
Vitamin A 44.7% Vitamin C 10.6%
Calcium 117.4% Iron 18.1%
*Based on a 2000 Calorie diet
Directions
Put broth and the 1 quart water in a pot and bring to a boil.
Drain and add barley and salt.
Cover and simmer, stirring occasionally, until barley is almost cooked.
Add milk and continue cooking until barley is soft When ready to serve, remove from heat and gradually stir in egg yolks beaten with a little of the hot soup.
Stir in cheese and butter.
Chef
