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Add a photoRaciónes: 6
Ingredientes
- 3/4 c. pearl barley
- 8 c. soup stock
- 1/2 c. butter
- 2 onions, minced
- 2 carrots, diced
- 1 turnip, diced (if unavailable, use a large potato)
- 1 leek, minced
- 1/2 c. minced celery
- 2/3 c. sliced mushrooms
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 4 tbsp. lowfat sour cream
Direcciones
- Simmer barley in 1 1/2 c. of stock till tender; add in butter gradually. Boil minced vegetables till tender in the remaining stock, then add in the cooked barley and seasoning. When ready to serve, add in a dollop of lowfat sour cream on top of each serving.
- Serves 6.
- You can make plain broth of some beef bones and small amount of soup or possibly stew beef in 2 qts water (cool). When done (about 1 hour), use the broth as stock and cut the meat in very small pcs and add in to soup to have a good beef-barley soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 456g | |
| Recipe makes 6 servings | |
| Calories 309 | |
| Calories from Fat 155 | 50% |
| Total Fat 17.63g | 22% |
| Saturated Fat 10.86g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 1170mg | 49% |
| Potassium 860mg | 25% |
| Total Carbs 29.95g | 8% |
| Dietary Fiber 5.5g | 18% |
| Sugars 5.38g | 4% |
| Protein 10.08g | 16% |
