MELT BUTTER IN A 2-QUART POT over medium heat on the stove. Add the onions and cook covered, stirring occasionally, for 10 minutes or until the onions are soft. Add the water and the ribs, increase heat to high and bring to a boil. Boil, skimming the soup for 5 minutes. Reduce the heat to low, cover and cook for 1 hour. Add the barley and cook 20 minutes. Add the sherry, thyme, salt and pepper and mushrooms. Simmer an additional 15 minutes.
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|Serving Size: 1 Serving (150g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 483 (84%)|
|Amt Per Serving||% DV|
|Total Fat 53.7g||72 %|
|Saturated Fat 32.2g||161 %|
|Monounsaturated Fat 15.1g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 148.6mg||46 %|
|Sodium 29.1mg||1 %|
|Potassium 299.3mg||8 %|
|Total Carbohydrate 13.6g||4 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 10.5g|
|Protein 10.4g||15 %|
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Calories per serving: 572
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