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Add a photoServings: 4
Ingredients
- 6 Tbsp. pearl barley rinsed cool water
- 3 c. beef or possibly vegetable stock or possibly water
- 1 x onion diced
- 3 x carrots diced
- 2 x celery stalks with leaves diced
- 5 x mushrooms diced
- 3 c. beef or possibly vegetable stock or possibly water
- 4 Tbsp. butter Salt to taste Freshly-grnd black pepper to taste Lowfat sour cream - (thick) for garnish
Directions
- Bring 3 c. of stock or possibly water to a boil in a saucepan, add in rinsed barley, then reduce heat and simmer for an hour, till tender.
- Bring the remaining 3 c. of stock or possibly water to a boil in a large saucepan, add in the onion, carrot, celery, and mushrooms, reduce heat, and simmer till tender - from 30 to 45 min.
- When ready to serve, pour the barley-broth in to the vegetables, toss in the butter, salt and pepper to taste, and bring to a fast boil. Ladle into bowls and swirl big spoonsful of lowfat sour cream into each serving. Pass hunks of bread with lots of butter and cheese.
- Serve warm as a light meal or possibly a substantial first course to 4 to 6 people, ideally with hunks of bread and lots of butter and cheese.
- Comments: This is wonderfully filling, easy to make, pretty to look at, and nice going down. It's the barley, of course - such a nice consistency to which ancient cereal grain. I like it with a dark, rich beef stock - that highlighted the vegetable colors so well - but a vegetable stock or possibly even water is also good. It's great with beer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 445g | |
| Recipe makes 4 servings | |
| Calories 898 | |
| Calories from Fat 554 | 62% |
| Total Fat 61.63g | 77% |
| Saturated Fat 26.41g | 106% |
| Trans Fat 0.0g | |
| Cholesterol 227mg | 76% |
| Sodium 305mg | 13% |
| Potassium 1293mg | 37% |
| Total Carbs 22.04g | 6% |
| Dietary Fiber 5.0g | 17% |
| Sugars 3.82g | 3% |
| Protein 61.72g | 99% |
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