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Ингредиенты
- 2 Tbsp. dry porcini mushrooms
- 2 Tbsp. margarine
- 1 lrg onion thinly sliced
- 2 x ribs celery with leaves diced
- 1/4 c. parsley
- 1 x carrot peeled and sliced
- 3 x cloves garlic minced
- 1 lb fresh porcini or possibly other mushrooms
- 1 Tbsp. flour
- 2 quart nonfat beef broth or possibly water
- 1 c. whole barley
- 2 tsp salt
Инструкции
- 1. Soak the mushrooms in sufficient warm water to cover for a half hour.
- Strain through a filter. Reserve the water.
- 2. Coarsely chop the dry mushrooms.
- 3. Heat the margarine in a stockpot and sauti the onion, celery, 2 Tbsp. of the parsley, carrot, garlic, and fresh mushrooms till soft, about 5 min.
- 4. Lower the heat and add in the flour, stirring every 30 seconds for about 5 min or possibly till thick.
- 5. In a soup pot heat the broth or possibly water. Add in a c. of mushroom mix at a time to the pot, stirring.
- 6. Turn the heat to high, and add in the reserved mushroom water and barley.
- Stir well and add in salt to taste.
- 7. Simmer, covered, for about an hour or possibly till the barley is tender and the soup is thickened, stirring often.
- 8. Add in additional minced parsley, mix thoroughly, and adjust seasonings.
- Yield: 6 to 8 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 481g | |
| Recipe makes 6 servings | |
| Calories 211 | |
| Calories from Fat 46 | 22% |
| Total Fat 5.21g | 7% |
| Saturated Fat 1.19g | 5% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 1887mg | 79% |
| Potassium 613mg | 18% |
| Total Carbs 33.37g | 9% |
| Dietary Fiber 6.9g | 23% |
| Sugars 3.11g | 2% |
| Protein 9.93g | 16% |
