Try this Barley and Mushroom Soup recipe, or contribute your own.
Suggest a better descriptionSaute the onion in the oil until translucent. Add mushrooms and garlic, stirring, for 2 minutes. Add the wine and thyme, saute another 3 minutes. Add barley, stir and saute another 3 min. Add the soy flakes and the broth, bring to a full boil and reduce to simmer, for 40 min. Season with salt and pepper, stir in sherry and dill.
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Serving Size: 1 Serving (264g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 162 | ||
Calories from Fat: 34 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 7.7mg | 2 % | |
Sodium 636.4mg | 22 % | |
Potassium 193.7mg | 5 % | |
Total Carbohydrate 28.3g | 8 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 22.7g | ||
Protein 4.7g | 7 % | |
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: 162
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