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|Pearl barley||1⁄2 Cup (8 tbs)|
|Beef bouillon cubes||6|
|Frozen mixed vegetables||16 Ounce (Green Giant)|
|Frozen sliced mushrooms||2 1⁄2 Ounce (Green Giant)|
|Potatoes||3 Medium, diced|
|Fresh parsley||1 Teaspoon, chopped|
|Dill seed||2 Teaspoon|
Serving size: Complete recipe
Calories 985 Calories from Fat 181
% Daily Value*
Total Fat 20 g30%
Saturated Fat 3.5 g17.6%
Trans Fat 0 g
Cholesterol 384 mg
Sodium 5573.8 mg232.2%
Total Carbohydrates 185 g61.7%
Dietary Fiber 34.1 g136.3%
Sugars 4.4 g
Protein 38 g76.1%
Vitamin A 478.1% Vitamin C 263.6%
Calcium 37.3% Iron 61.8%
*Based on a 2000 Calorie diet
Meanwhile, heat water and bouillon cubes in large soup ketde until cubes are dissolved.
Add frozen vegetables, mushrooms, potatoes and 1 t. (5 mL) of the parsley and dillseed.
Add the cooked barley.
Beat egg yolks with a small amount of water.
A little at a time, stir egg yolks into soup mixture.
Pour into a large soup tureen.
Garnish with the remaining parsley.