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Mushroom And Barley Soup Recipe
|Beef broth||5 1⁄2 Cup (88 tbs)|
|Quick cooking barley||2⁄3 Cup (10.67 tbs)|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Garlic||2 Clove (10 gm), minced|
|Dried basil||1 Teaspoon, crushed|
|Worcestershire sauce||1⁄2 Teaspoon|
|Mushrooms||2 Cup (32 tbs), sliced (fresh)|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Snipped parsley||1 Tablespoon (fresh)|
Serving size: Complete recipe
Calories 699 Calories from Fat 47
% Daily Value*
Total Fat 5 g8.3%
Saturated Fat 1.9 g9.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4421 mg184.2%
Total Carbohydrates 134 g44.8%
Dietary Fiber 24 g96.1%
Sugars 11.5 g
Protein 34 g68.7%
Vitamin A 287.7% Vitamin C 68.1%
Calcium 30.5% Iron 53.2%
*Based on a 2000 Calorie diet
Stir in barley, onion, garlic, basil, Worcestershire sauce, and pepper.
Cover and simmer about 10 minutes or till barley is nearly tender.
Stir in mushrooms and carrot.
Simmer, covered, for 5 minutes more.
Meanwhile, in a small bowl combine cornstarch and water; stir into saucepan.
Cook and stir till slightly thickened and bubbly.
Cook and stir 2 minutes more.
Sprinkle with parsley.