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Mushroom Barley Soup

chef.gonzalo's picture
Ingredients
  Fresh mushrooms 8 Ounce, sliced for 3 cups
  Green pepper 1 Medium, chopped for 1/2 cup
  Onion 1 Medium, chopped for 1/2 cup
  Garlic 1 Clove (5 gm), minced
  Butter/Margarine 2 Tablespoon
  Quick cooking barley 3⁄4 Cup (12 tbs)
  Ground sage 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Beef broth 5 Cup (80 tbs)
Directions

MAKING
1. In a covered saucepan cook mushrooms, green pepper, onion, and garlic in butter or margarine for about 5 minutes or till tender but do not make it brown.
2. Stir in barley, sage, and salt.
3. Add the broth and bring it to boil.
4. Reduce heat; cover and simmer for another 25 minutes or till barley is tender.

SERVING
5. Ladle soup into individual serving bowls.
6. Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Mushroom
Interest: 
Healthy
Cook Time: 
30 Minutes
Servings: 
4

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 219 Calories from Fat 66

% Daily Value*

Total Fat 8 g11.5%

Saturated Fat 4.4 g21.9%

Trans Fat 0 g

Cholesterol 16.1 mg5.4%

Sodium 1229.8 mg51.2%

Total Carbohydrates 31 g10.5%

Dietary Fiber 6.9 g27.5%

Sugars 4.3 g

Protein 9 g18.2%

Vitamin A 7.8% Vitamin C 59.7%

Calcium 6.3% Iron 11.2%

*Based on a 2000 Calorie diet

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Mushroom Barley Soup Recipe