Try this Double Mushroom Soup with Barley recipe, or contribute your own.
Suggest a better description1. In a heavy, 2- to 3-quart saucepan over medium heat, melt butter. Add both kinds of mushrooms and cook, stirring occasionally, until they are lightly browned and any liquid has cooked away. Add barley and garlic, stirring to coat barley with mushroom mixture. 2. Mix in 1 cup of stock. Bring to a boil, cover, reduce heat, and simmer until barley is tender (about 45 minutes). 3. Stir in ginger and remaining stock. Cook, uncovered, over medium heat until soup is hot. Taste, season with salt if needed, and add pepper to taste. Just before serving, stir in green onions. Note: Use fresh tree oysters or other Japanese-type mushrooms. Use small mushrooms whole, or larger ones sliced. Recipe By : The California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (957g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 249 | ||
Calories from Fat: 112 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.5g | 17 % | |
Saturated Fat 7.6g | 38 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 1808.1mg | 62 % | |
Potassium 1852.3mg | 49 % | |
Total Carbohydrate 18.9g | 6 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 16.4g | ||
Protein 17.5g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 249
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