Directions:
- Place flanken, bones and dried mushrooms in large pot with barley.
- Add cold water to within 4 of top of pot.
- Put in onion, carrot, parsley, including top, celery, dill, salt and pepper.
- Bring to boil and simmer, covered, for 1 1/2 hours.
- At this point, remove meat.
- Then take out marrow bones, and from each bone remove cooked marrow.
- Place in a blender with the onion, carrot, parsley root and celery ribs and some of the broth.
- Blend and set aside. Remove dill from soup and discard.
- Add cleaned and sliced fresh mushrooms to soup with mixture from blender and cook an additional 20 minutes.
- This soup improves with age and should always be made the day before serving and refrigerated, so that fat can be removed from top. *If freezing soup, let it stand over-night in refrigerator, skim off fat from top, and then freeze.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1729.8 Kcal (7242 kJ) | ||
| Calories from fat | 1333.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 148.19g | 228% | |
|---|---|---|---|
| Cholesterol | 396.64mg | 132% | |
| Sodium | 485.93mg | 20% | |
| Potassium | 1352.51mg | 29% | |
| Total Carbs | 12.31g | 4% | |
| Sugars | 1.45g | 6% | |
| Dietary Fiber | 1.79g | 7% | |
| Protein | 88.34g | 177% | |
| Vitamin C | 2mg | 3% | |
| Iron | 11mg | 61% | |
| Calcium | 75mg | 7% | |
| Amount Per 100 g | |||
| Calories | 294.68 Kcal (1234 kJ) | ||
| Calories from fat | 227.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.25g | 228% | |
|---|---|---|---|
| Cholesterol | 67.57mg | 132% | |
| Sodium | 82.78mg | 20% | |
| Potassium | 230.41mg | 29% | |
| Total Carbs | 2.1g | 4% | |
| Sugars | 0.25g | 6% | |
| Dietary Fiber | 0.31g | 7% | |
| Protein | 15.05g | 177% | |
| Vitamin C | 0.3mg | 3% | |
| Iron | 1.9mg | 61% | |
| Calcium | 12.8mg | 7% | |
* 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.
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