Barley Mushroom Soup
|Italian sausages||1⁄2 Pound|
|Onion||1⁄2 Pound, peeled and chopped (1 Onion)|
|Carrots||1⁄2 Pound, peeled and chopped (2 Carrots)|
|Mushrooms||1⁄2 Pound, rinsed, discolored stem ends trimmed, and thinly sliced|
|Roma tomato||4 Ounce, rinsed, cored, and chopped (1 Roma Tomato)|
|Fat skimmed beef broth||6 Cup (96 tbs)|
|Quick cooking barley||3⁄4 Cup (12 tbs)|
|Frozen chopped spinach||10 Ounce (1 Package)|
|Sour cream/Nonfat yogurt||1 Cup (16 tbs)|
1. Remove and discard casings from sausages. Crumble meat into a 4- to 5-quart pan. Add onion, carrots, mushrooms, and tomato.
2. Stir often over high heat until meat begins to brown and vegetables are limp, 10 to 12 minutes.
3. Add broth and barley; scrape up browned bits. Add spinach. Bring to a boil over high heat, stirring occasionally. Cover, reduce heat, and simmer, stirring occasionally, until barley is tender to bite, about 10 minutes.
4. Ladle soup into bowls and add dollops of sour cream and salt and pepper to taste.
Serving size: Complete recipe
Calories 2612 Calories from Fat 1120
% Daily Value*
Total Fat 125 g192.4%
Saturated Fat 54.7 g273.3%
Trans Fat 0 g
Cholesterol 298.6 mg99.5%
Sodium 2490.4 mg103.8%
Total Carbohydrates 283 g94.3%
Dietary Fiber 39.6 g158.5%
Sugars 66 g
Protein 110 g219.6%
Vitamin A 1367.7% Vitamin C 227.8%
Calcium 70% Iron 89.8%
*Based on a 2000 Calorie diet