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Diabetic.Foodie's picture
  Pearl barley 1⁄2 Cup (8 tbs)
  Water 2 Quart
  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
  Egg yolks 2

Cook barley as directed on package.
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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

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 mg128%

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

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