Barley Broth Recipe

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Ingredients

Count

Nutrition

1870

Calories

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Ingredients:

Serving

4 lb lamb neck bones
5 quarts water
1/2 lb barley
1 tbsp salt
4 whole mace
1 cup chopped spinach
1/2 cup chopped fresh parsley
1 cup raisins

Directions:

Combine neck bones and water in an 8-quart stock pot. Cover; cook over low heat 3 to 4 hours, bringing water slowly to a boil. Skim surface. Cover; simmer 1 hour.
Rinse barley, draining well. Add barley and salt to soup; stir well. Cover and simmer 3 hours. Stir in remaining ingredients; cover and simmer 1 hour.
Remove from heat; cool slightly. Strain through several layers of damp cheesecloth; discard bones, barley, mace, vegetables, and raisins. Cover and refrigerate broth overnight; remove and discard fat.
Reheat broth to serving temperature, Ladle into individual serving bowls.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1870.01 Kcal (7829 kJ)
Calories from fat	1003.7 Kcal
		% Daily Value*
Total Fat	111.52g	172%
Sodium	3030.24mg	126%
Potassium	1031.19mg	22%
Total Carbs	100.76g	34%
Sugars	1.38g	6%
Dietary Fiber	18.56g	74%
Protein	121.94g	244%
Vitamin C	19.2mg	32%
Vitamin A	0.5mg	17%
Iron	6.3mg	35%
Calcium	280.4mg	28%

Amount Per 100 g
Calories	78.56 Kcal (329 kJ)
Calories from fat	42.16 Kcal
		% Daily Value*
Total Fat	4.68g	172%
Sodium	127.29mg	126%
Potassium	43.32mg	22%
Total Carbs	4.23g	34%
Sugars	0.06g	6%
Dietary Fiber	0.78g	74%
Protein	5.12g	244%
Vitamin C	0.8mg	32%
Iron	0.3mg	35%
Calcium	11.8mg	28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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