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Mushroom & Barley Soup (Shulman)

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Submitted by devi

YIELD

1 servings

PREP

25 min

COOK

40 min

READY

65 min

Ingredients

2 1E+1
TEASPOONS ML BUTTER
or oil
1 1
MEDIUM MEDIUM ONIONS
chopped
3 7.1E+2
CUPS ML MUSHROOMS
fresh, *
1 1
CLOVES CLOVES GARLIC
peeled and minced
2 3E+1
TABLESPOONS ML WHITE WINE
dry
½ 2.5
TEASPOON ML THYME
dried *
1 ½ 355
CUPS ML PEARL BARLEY
washed
½ 118
CUP ML SOY FLAKES
optional *
8 1.9
CUPS L STOCK
2 3E+1
TABLESPOONS ML DILL WEED
fresh, chopped
1 15
TABLESPOON ML SHERRY
dry

Directions

Sauté the onion in the fat until translucent.

Add mushrooms and garlic, stirring, for 2 minutes.

Add the wine and thyme, sauté another 3 minutes.

Add barley, stir and sauté another 3 min.

Addd the soy flakes and the broth, bring to a full boil and reduce to simmer, for 40 min.

Season with salt and pepper, stir in sherry and dill.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 2546g (89.8 oz)
Amount per Serving
Calories 1635 12% from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 6402mg 267%
Total Carbohydrate 87g 87%
Dietary Fiber 50g 199%
Sugars g
Protein 145g
Vitamin A 13% Vitamin C 23%
Calcium 33% Iron 85%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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