Try this Mushroom Barley Soup recipe, or contribute your own.
Suggest a better descriptionPreparation: servings in 1-1/4 hours Put the barley and 1-1/2 cups water in a large saucepan or Dutch oven. Bring to a boil, cover and simmer until barley is tender(20-30 minutes) Meanwhile, melt the butter or margarine in a skillet. Add the onions and fry for about 5 minutes over medium heat. Add garlic, mushrooms, and salt. Cover and cook, stirring occasionally, until everything is very tender (about 10-12 minutes). Add soy sauce and sherry. Add the saute with all its liquid to the cooked barley, along with the remaining 5 cups of water. Add pepper to taste and simmer, partially covered, for another 20 minutes. Serve. ukvegan site: Subject: tiens contact E-mail: tien@infostreet.com kitpatH nov97 Recipe by: Mollie Katzens Moosewood Cookbook
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Serving Size: 1 Serving (131g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 58 | ||
Calories from Fat: 2 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.2mg | 0 % | |
Potassium 105.5mg | 3 % | |
Total Carbohydrate 12.6g | 4 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 10.1g | ||
Protein 2g | 3 % | |
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: 58
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