This soup calls for three mushrooms: Portabella, Baby Belle and White Mushrooms.
De-stem mushrooms, scrape out Portobello gills. Chop mushrooms, divide each type in half. In large soup pot, warm oil, saute onions, garlic & 1/2 of mushrooms, 4-5 minutes. Add broth, tomato, bay leaves, salt, pepper. Bring to boil, stir in barley, reduce heat, simmer 30 min. Add parsley or celery tops, celery, carrots, rosemary. Cook 30 min. or until barley is tender. In a large skillet, sauté other 1/2 of mushrooms, soy sauce, balsamic vinegar for 5 minutes. Add to soup.
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Serving Size: 1 Recipe (9286g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 11885 | ||
Calories from Fat: 5565 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 618.3g | 824 % | |
Saturated Fat 371.7g | 1859 % | |
Monounsaturated Fat 191.2g | ||
Polyunsanturated Fat 22.3g | ||
Cholesterol 2338.6mg | 720 % | |
Sodium 8632mg | 298 % | |
Potassium 29310.8mg | 771 % | |
Total Carbohydrate 1031g | 303 % | |
Dietary Fiber 48.2g | 193 % | |
Sugars, other 982.8g | ||
Protein 597g | 853 % | |
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: 11885
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