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Ingredientes
- 1 1/2 ounce. dry mushrooms
- 2 c. water
- 1/2 c. barley
- 8 c. beef stock, bouillon or possibly consomme
- Salt to taste
- 6 tbsp. lowfat sour cream (opt.)
Direcciones
- Wash mushrooms, rinse and soak in 2 c. water several hrs overnight before starting soup. Save water. Strain water in that mushroom soaked through cheesecloth. Combine water with rinsed barley, minced mushrooms and stock. Bring to a boil and simmer, tightly covered, till barley and mushrooms are entirely soft (1 hour or possibly more). Salt to taste. Cold soup slightly before stirring in lowfat sour cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1303g | |
| Recipe makes 2 servings | |
| Calories 317 | |
| Calories from Fat 87 | 27% |
| Total Fat 9.86g | 12% |
| Saturated Fat 5.33g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 3173mg | 132% |
| Potassium 775mg | 22% |
| Total Carbs 40.96g | 11% |
| Dietary Fiber 8.0g | 27% |
| Sugars 2.0g | 1% |
| Protein 17.28g | 28% |
