Print
Email
Add a photoServings: 2
Ingredients
- 1 1/2 ounce. dry mushrooms
- 2 c. water
- 1/2 c. barley
- 8 c. beef stock, bouillon or possibly consomme
- Salt to taste
- 6 tbsp. lowfat sour cream (opt.)
Directions
- Wash mushrooms, rinse and soak in 2 c. water several hrs overnight before starting soup. Save water. Strain water in that mushroom soaked through cheesecloth. Combine water with rinsed barley, minced mushrooms and stock. Bring to a boil and simmer, tightly covered, till barley and mushrooms are entirely soft (1 hour or possibly more). Salt to taste. Cold soup slightly before stirring in lowfat sour cream.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1303g | |
| Recipe makes 2 servings | |
| Calories 317 | |
| Calories from Fat 87 | 27% |
| Total Fat 9.86g | 12% |
| Saturated Fat 5.33g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 3173mg | 132% |
| Potassium 775mg | 22% |
| Total Carbs 40.96g | 11% |
| Dietary Fiber 8.0g | 27% |
| Sugars 2.0g | 1% |
| Protein 17.28g | 28% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
