Wash mushrooms, barley and beans and add to boiling water with pepper, celery and carrots. Cook 1 hour or till beans are softened. Add salt. Saute onions, add flour, then milk. Add to soup and heat. Sprinkle with dill. Recipe by: Annices files Recipe by from Chef Christo (Restaurant in Hackensack, NJ:on their website) Posted to JEWISH-FOOD digest by Annice Grinberg
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|Serving Size: 1 Serving (143g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 2 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 10.6mg||0 %|
|Potassium 80.2mg||2 %|
|Total Carbohydrate 13.9g||4 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 11.1g|
|Protein 1.9g||3 %|
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Calories per serving: 63
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