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Ingredientes
- 1 lb Mushrooms freshly sliced
- 1/2 c. Raw pearl barley
- 6 Tbsp. Butter
- 1 tsp Salt
- 2 x Carrots sliced thinly
- 2 x Bay leaves
- 1 Tbsp. Lemon juice fresh squeezed
- 2 x Onions minced
- 6 c. Rich beef stock w/marrow
- 1 x Potato large cubed 1/2"
- Â Â Black pepper frshly grnd
- 1 Tbsp. Dill freshly snipped
- 6 Tbsp. Lowfat sour cream
Direcciones
- Put 2 tablesponns of butter into a large stock pot then add in the onions & garlic. Saute/fry the onions & garlic in 2 Tbsp. of butter till they are soft. Add in the stock, the corrots, bay leaves, and the potatos. Stir then add in the salt, pepper, dill, & barley. Bring tio aboil, reduece heat and simmer for 1 hour. Saute/fry the mushrooms in the remianing butter for 3-4 min then add in to the pot. Simmer for 10 min. Add in the lemon juice just before serving and put 1 Tbsp. of lowfat sour cream into each bowl of soup as you serve it.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 217g | |
| Recipe makes 6 servings | |
| Calories 257 | |
| Calories from Fat 127 | 49% |
| Total Fat 14.45g | 18% |
| Saturated Fat 8.78g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 501mg | 21% |
| Potassium 604mg | 17% |
| Total Carbs 28.81g | 8% |
| Dietary Fiber 5.4g | 18% |
| Sugars 4.45g | 3% |
| Protein 5.76g | 9% |
