1) Heat canola oil in a large soup pot over medium heat. Add the onions, carrots, celery and garlic. Cook and stir until onions are tender and transparent.
2) Stir in mushrooms and continue to cook for a few minutes.
3) Pour in the chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes.
4) Season with salt and pepper before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1930g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 1222 (50%)|
|Amt Per Serving||% DV|
|Total Fat 135.8g||181 %|
|Saturated Fat 75.6g||378 %|
|Monounsaturated Fat 45.7g|
|Polyunsanturated Fat 7.8g|
|Cholesterol 469.6mg||145 %|
|Sodium 2930.2mg||101 %|
|Potassium 5565mg||146 %|
|Total Carbohydrate 193.6g||57 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 187.3g|
|Protein 123.7g||177 %|
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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: 2460
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