Try this Mushroom and barley soup recipe, or contribute your own.
Suggest a better descriptionIn a medium pot, fry shallots, vegetables and herbs until softened, about 5 min. Add barley and broth. Boil over medium-high heat for about 20 min until the barley is cooked and the vegetables are tender.
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Serving Size: 1 (1143g) | ||
Recipe Makes: 1 | ||
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Calories: 232 | ||
Calories from Fat: 116 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.8g | 17 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 7.3g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 3253.9mg | 112 % | |
Potassium 1086.6mg | 29 % | |
Total Carbohydrate 16.4g | 5 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 13.4g | ||
Protein 15g | 21 % | |
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: 232
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