In large sauce pan, heat oil over medium heat; cook onion, stirring often, for 2-3 minutes or until softened. Add mushrooms; cook, stirring often, for about 5 minutes or until softened. Add barley; cook, stirring, for 1 minute. Add stock, 2 cups of water, bay leaves and pepper; bring to boil. Reduce heat to medium-low; simmer, covered, for 1 hour. Add potatoes, carrots and salt to saucepan; return to boil. simmer over medium-low heat for 30 minutes or until vegetables are tender. Remove and discard bay leaves. Taste and adjust seasoning. Ladle into bowls; sprinkle with Parmesan and parsley. Per serving: calories [about] 250 Protein [g] 5 fat [g]4 carbohydrate [g] 50 source of fibre: very high source of iron: good Source: Canadian Living Test Kitchen, Canadian Living [magazine] Feb 96 [-=PAM=-] PA_Meadows@msn.com
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|Serving Size: 1 Serving (2452g)|
|Recipe Makes: 4|
|Calories from Fat: 50 (11%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||7 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 11mg||3 %|
|Sodium 8725.9mg||301 %|
|Potassium 1113.9mg||29 %|
|Total Carbohydrate 93.8g||28 %|
|Dietary Fiber 13g||52 %|
|Sugars, other 80.9g|
|Protein 14.2g||20 %|
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Calories per serving: 466
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