Sauté onion and carrot in oil until browned. Add flour and let darken to a golden brown. Add garlic and paprika. Sauté for 1 minute. Add stock, barley, beans and parsley. Bring to a boil and simmer 15 minutes. Add sausage and vinegar, and simmer 10 minutes. Remove from heat and stir in sour cream.
you alternately could stir the sour cream into the individual bowls of soup.
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|Serving Size: 1 Serving (917g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 259 (42%)|
|Amt Per Serving||% DV|
|Total Fat 28.8g||38 %|
|Saturated Fat 9.7g||48 %|
|Monounsaturated Fat 12.2g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 61.7mg||19 %|
|Sodium 1491.2mg||51 %|
|Potassium 1435.9mg||38 %|
|Total Carbohydrate 54.3g||16 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 48.3g|
|Protein 32.5g||46 %|
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Calories per serving: 610
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