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Add a photoHealthy, delicious, aromatic and low - fat soup.
Ingredientes
- 80g barley
- Sea salt
- 30g mushrooms, dried porcini or black trumpet
- 400g mushrooms, button, cut into small pieces or slices
- 2 tbs olive oil
- 100g onion, chopped
- 2 cloves garlic, chopped
- 1.2 l water
- 1 tbs Vegeta Natur (or similar seasoning)
- 1 tbs fresh parsley leaves, chopped
- 1 tbs fresh celery leaves, chopped
- 1 tbs fresh mint leaves, chopped
Direcciones
- Wash the barley and cook in boiling, lightly salted water for about 30 minutes. Strain.
- Meanwhile, let the dry, sliced mushrooms stand in warm water for 30 minutes. Drain excess water.
- Sauté onion in hot olive oil, add the prepared mushrooms (dry and fresh) and simmer until all the liquid has evaporated.
- Add garlic, cooked barley, water and Vegeta Natur, stir, bring to the boil. Cover and cook over low heat for about 20 minutes.
- Serve sprinkled with fresh parsley, celery and mint.
- Easy recommendation: you can prepare the soup with fresh porcini mushrooms (100 g). Clean the mushrooms, wash and chop them into small pieces. Continue to prepare with step 3
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 457g | |
| Recipe makes 4 servings | |
| Calories 165 | |
| Calories from Fat 65 | 39% |
| Total Fat 7.38g | 9% |
| Saturated Fat 1.04g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 22mg | 1% |
| Potassium 438mg | 13% |
| Total Carbs 21.65g | 6% |
| Dietary Fiber 4.7g | 16% |
| Sugars 2.89g | 2% |
| Protein 5.59g | 9% |
