Barley And Tarragon Soup (Moustache Soup)
|Gorgod/Barley||1 Cup (16 tbs) (Husked Whole Wheat)|
|Lentils||1 Cup (16 tbs) (Whole Pieces)|
|Dried tarragon||2 Teaspoon|
|Onions||1⁄4 Pound, quartered|
|Hot red pepper||To Taste|
Soak the gorgod overnight in a pan with water to cover.
The next day rinse and add fresh water to cover.
Bring to boil over high heat.
Reduce heat, cover and simmer for about thirty minutes.
Then add the lentils, onions and cook 20 minutes more or until the grains are tender.
Add the tarragon, red pepper and salt.
Cook ten minutes longer.
Heat the oil in a skillet and pour over the soup.
Add more water if necessary.
This soup is nice to serve in winter with sandwiches.
Serving size: Complete recipe
Calories 1839 Calories from Fat 325
% Daily Value*
Total Fat 37 g56.9%
Saturated Fat 5.1 g25.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 414.7 mg17.3%
Total Carbohydrates 313 g104.4%
Dietary Fiber 90.5 g362.1%
Sugars 9.7 g
Protein 80 g160.4%
Vitamin A 11% Vitamin C 38.5%
Calcium 32.5% Iron 160.5%
*Based on a 2000 Calorie diet