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Mom'S Mushroom Barley Soup Recipe
|Garlic||1 Clove (5 gm), minced|
|Dried marjoram||1 Teaspoon|
|Beef broth||3⁄4 Cup (12 tbs)|
|Canned regular strength beef broth||14 1⁄2 Ounce (1 Can)|
|Water||1⁄2 Cup (8 tbs)|
|Black pepper||1⁄8 Teaspoon|
|Ground beef||1⁄2 Pound|
|Potatoes||1 Pound, peeled, cut in 3/4 inch cubes|
|Barley||3⁄4 Cup (12 tbs)|
|Packed spinach leaves||2 Cup (32 tbs)|
|Milk||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2098 Calories from Fat 977
% Daily Value*
Total Fat 110 g168.9%
Saturated Fat 50.8 g254%
Trans Fat 0 g
Cholesterol 279.4 mg
Sodium 3581.2 mg149.2%
Total Carbohydrates 212 g70.7%
Dietary Fiber 42.3 g169.4%
Sugars 21.4 g
Protein 93 g185.6%
Vitamin A 937.2% Vitamin C 387.6%
Calcium 98.9% Iron 156.3%
*Based on a 2000 Calorie diet
Set aside 2 mushrooms; chop remaining mushrooms.
Melt butter or margarine in a 4-quart pot.
Add chopped mushrooms and garlic.
Cook, stirring, over medium-high heat, until mushrooms darken.
Sprinkle marjoram over cooked mushrooms.
Add broth, water, salt, pepper and bay leaf.
Brown ground beef in a medium skillet until no longer pink.
Drain off drippings.
Add browned beef, potato cubes and barley to pot; bring to a boil.
Cover and simmer until potatoes and barley are tender, about 30 minutes.
Discard bay leaf.
Cut spinach leaves in strips.
Stir spinach and milk into pot.
Cover and cook 5 minutes longer.
Do not boil.
Slice reserved mushrooms.
Ladle hot soup into individual bowls.