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Ingredientes
- 3 lbs. pork neck bones
- 16 c. water
- 9 med. potatoes, cut into bite sized pcs
- 1 pound carrots, sliced or possibly diced
- 6 ribs celery, sliced or possibly diced
- 1 lg. onion, minced
- 2 cloves garlic, chopped
- 1/2 c. barley
- 2 tbsp. salt (or possibly to taste)
- 1/2 teaspoon pepper
- 2 teaspoon marjoram
- 1/3 c. dry mushrooms, minced, and soaked in water (optional)
- 1 stick butter
- 1/2 c. flour
Direcciones
- Combine bones and water. Bring to a boil; reduce and simmer, covered, about 2 1/2 hrs. Remove bones and throw away. Remove rest of debris and fat from stock. Add in potatoes, celery, carrots, onion, garlic, barley, and spices. Return to boil; reduce, cover, and simmer till vegetables are tender (20 min). Add in mushrooms and simmer 10 min more. Meanwhile, in a small skillet, heat butter and stir in flour. Stir constantly till browned a bit. Add in to broth, stirring till soup is slightly thickened.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 632g | |
| Recipe makes 10 servings | |
| Calories 277 | |
| Calories from Fat 85 | 31% |
| Total Fat 9.64g | 12% |
| Saturated Fat 5.92g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 1531mg | 64% |
| Potassium 860mg | 25% |
| Total Carbs 43.82g | 12% |
| Dietary Fiber 6.7g | 22% |
| Sugars 4.15g | 3% |
| Protein 5.44g | 9% |
