1. In a large, heavy-bottom saucepan or small pot, soak the dried mushrooms
in the boiling water until hydrated, about 15 minutes.
2. Stir in the carrot, onion, celery and barley, along with the water and
broth. Bring the liquid to a simmer over high heat.
3. Reduce the heat to a gentle simmer, loosely cover and continue to cook
for about 2 hours, until the barley is tender and the flavors are developed.
Add additional water or broth to the soup to thin as desired, and season to
taste with salt and pepper. This makes about 1 quart soup.
|Serving Size: 1 Serving (1889g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 703 (46%)|
|Amt Per Serving||% DV|
|Total Fat 78.1g||104 %|
|Saturated Fat 47.1g||235 %|
|Monounsaturated Fat 24.2g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 292.3mg||90 %|
|Sodium 3190.7mg||110 %|
|Potassium 3595.3mg||95 %|
|Total Carbohydrate 132.7g||39 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 126.3g|
|Protein 80g||114 %|
Powered by: USDA Nutrition Database
Calories per serving: 1537
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