Serves 6 to 8 people.
In a large saucepan, heat the oil over medium heat. Add the onion, carrot, and celery. Cook for 5 minutes.
Add garlic and mushrooms and cook for 5 more minutes.
Whisk in the flour and cook for 3 minutes. Whisk in the broths and bring to a boil.
Reduce heat and simmer for 45 minutes. Add the parsley and barley and cook for 10 minutes longer.
Serve warm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (987g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 133 | ||
Calories from Fat: 27 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3g | 4 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 3626.6mg | 125 % | |
Potassium 632.8mg | 17 % | |
Total Carbohydrate 19.5g | 6 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 15.4g | ||
Protein 8.6g | 12 % | |
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: 133
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