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Ingredientes
- 7 oz margarine
- 1 lb 6 1/2 oz onions, diced
- 1 lb 6 1/2 oz celery, diced
- 1 lb 6 1/2 oz carrots, diced
- 1 lbs 12 1/2 oz fresh mushrooms, sliced
- 2 gal 2 qt water (1)
- 15 oz chicken meat, pull
- 5 1/4 oz chicken base
- 8 1/2 oz pearled barley
- 1/8 tsp ground white pepper
- 2 3/4 tsp garlic powder
- 2 3/4 tsp onion powder
- 1 Tbsp 1 tsp iodized salt
- 2 bay leaves
- 3 3/4 oz cornstarch
- 7 Tbsp water (2)
Direcciones
- Saute vegetables in margarine until onions are transparent.
- Add all ingredients except cornstarch and water (2).
- Simmer 45-50 minutes, stirring frequently, until barley is tender.
- Dissolve cornstarch in cold water (2).
- Add cornstarch mixture to simmering soup. Stirring constantly, simmer until thickened. Simmer for 10 minutes to cook starch.
- Remove bay leaves.
- Garnish with parsley prior to service.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 15g | |
| Recipe makes 60 servings | |
| Calories 56 | |
| Calories from Fat 31 | 55% |
| Total Fat 3.45g | 4% |
| Saturated Fat 0.72g | 3% |
| Trans Fat 0.49g | |
| Cholesterol 4mg | 1% |
| Sodium 35mg | 1% |
| Potassium 24mg | 1% |
| Total Carbs 4.95g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.1g | 0% |
| Protein 1.34g | 2% |
