Try this Mushroom, Bean and Barley Soup recipe, or contribute your own.
Suggest a better descriptionWash mushrooms, barley and lima beans. To boiling water add the mushrooms, barley, beans, salt, pepper, 3 T. butter, celery, and carrots. Cook for 1 hour, until barley and beans are tender. While soup is simmering, stir slowly every 20 mins. In a saucepan, melt remaining butter over low heat, and saute onions. Add flour, stir to fine consistency. Add milk, making a smooth white sauce. When soup is done, add white sauce and mix well. Add chopped dill (dried is fine) to taste. Serve hot. Posted to MM-Recipes Digest V4 #028 by Rainbow225@aol.com on Jan 27, 1997.
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Serving Size: 1 Serving (393g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 213 | ||
Calories from Fat: 109 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.1g | 16 % | |
Saturated Fat 7.5g | 38 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 31.3mg | 10 % | |
Sodium 115.7mg | 4 % | |
Potassium 198.2mg | 5 % | |
Total Carbohydrate 24.1g | 7 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 19.5g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 213
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