Mushroom and Barley Soup - 4 servings
Preparation: 15 min. Cooking: 35 min. Total: 50 min.
-
1 Tbsp unsalted butter
-
1/2 lb mushrooms, stems separated, caps sliced, stems chopped and kept separate
-
1/2 cup onion, chopped
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1 clove garlic, chopped
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1 quart vegetable broth, or chicken stock
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1/4 tsp Worcestershire sauce
-
1 potato, peeled and shredded
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1 carrot, peeled and shredded
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1/3 cup pearled barley
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1 bay leaf
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1/2 tsp basil
Melt butter in a heavy saucepan over medium high heat. Sauté mushroom stems, onion and garlic 6-7 minutes or until tender. Stir in remaining ingredients, except mushroom caps. Season with salt and pepper to taste. Cover and bring to a boil. Reduce heat to low and simmer 10 minutes. Add mushroom caps and simmer uncovered another 15-20 minutes until mushrooms are tender and soup has thickened slightly.
| Calories |
Fat |
Carbs |
Protein |
Fiber |
Sugar |
Cholesterol |
Sodium |
| 130 Cal |
3.3 g |
23 g |
3.1 g |
3.4 g |
5.3 g |
7.6 mg |
1100 mg |
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Nutrients
| Calories |
130 Cal |
|
| Fat |
3.3 g |
|
| Carbs |
23 g |
|
| Protein |
3.1 g |
|
| Fiber |
3.4 g |
|
| Sugar |
5.3 g |
|
|
Fats
| Fat |
3.3 g |
|
| Fat, Sat. |
1.9 g |
|
| Fat, Mono. |
0.77 g |
|
| Fat, Poly. |
0.3 g |
|
| Cholesterol |
7.6 mg |
|
|
Vitamins
| Choline |
17 mg |
3% |
| Niacin |
3.5 mg |
22% |
| Panto. Acid |
1.5 mg |
29% |
| Riboflavin |
0.21 mg |
16% |
| Thiamin |
0.1 mg |
8.4% |
| Vitamin A |
2600 IU |
85% |
| Vitamin B6 |
0.26 mg |
17% |
| Vitamin B12 |
0.006 mcg |
0.25% |
| Vitamin C |
8.5 mg |
9.4% |
| Vitamin D |
12 IU |
6% |
| Vitamin E |
0.23 mg |
1.5% |
| Vitamin K |
3.4 mcg |
2.8% |
|
Minerals
| Calcium |
23 mg |
2.3% |
| Copper |
0.37 mg |
42% |
| Fluoride |
5.6 mcg |
140% |
| Iron |
1.8 mg |
22% |
| Magnesium |
26 mg |
6.2% |
| Manganese |
0.27 mg |
3.7% |
| Phosphorus |
100 mg |
15% |
| Potassium |
520 mg |
11% |
| Selenium |
8.4 mcg |
15% |
| Sodium |
1100 mg |
71% |
| Zinc |
0.85 mg |
7.7% |
|
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