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Mushroom & Barley Soup (Shulman)

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YIELD

4 servings

PREP

15 min

COOK

55 min

READY

70 min

Ingredients

2 1E+1
TEASPOONS ML BUTTER
or oil
1 1
MEDIUM MEDIUM ONIONS
chopped
3 7.1E+2
CUPS ML MUSHROOMS
fresh, sliced
2 2
CLOVES CLOVES GARLIC
pressed
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
1 1
X X SALT AND BLACK PEPPER
to taste *
2 3E+1
TABLESPOONS ML DILL WEED
fresh, chopped or dried
2 3E+1
TABLESPOONS 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.

Add 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

Comments


 

 

Nutrition Facts

Serving Size 695g (24.5 oz)
Amount per Serving
Calories 425 12% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 1625mg 68%
Total Carbohydrate 23g 23%
Dietary Fiber 13g 52%
Sugars g
Protein 40g
Vitamin A 3% Vitamin C 9%
Calcium 9% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 

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