|Barley||1⁄2 Cup (8 tbs)|
|Butter||1 1⁄2 Tablespoon|
|Peas||2 Tablespoon, boiled|
|Diced carrots||2 Tablespoon, boiled|
|Diced french beans||2 Tablespoon, boiled|
Soak the barley in water for three or four hours.
Boil eight cups of water, put in the barley, potatoes and onion.
Cook on a moderate fire for about forty five minutes till the barley becomes quite tender, adding one more cup of water if necessary.
Remove from the fire and strain into another pan.
Add salt, butter and milk to the strained soup.
Simmer for a few minutes.
Add boiled vegetables to give color and extra flavor.
Serving size: Complete recipe
Calories 862 Calories from Fat 187
% Daily Value*
Total Fat 21 g32.8%
Saturated Fat 12.8 g63.9%
Trans Fat 0 g
Cholesterol 52.9 mg17.6%
Sodium 2018.7 mg84.1%
Total Carbohydrates 156 g52.2%
Dietary Fiber 26.3 g105%
Sugars 15.5 g
Protein 21 g42.2%
Vitamin A 117.5% Vitamin C 171.2%
Calcium 17.6% Iron 32.5%
*Based on a 2000 Calorie diet