Mushroom and Barley Soup (Crock Pot) Recipe

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Ingredients:

Serving

Directions:

Place the dried mushrooms in a heatproof measuring cup and cover with hot water. Let sit until softened. Drain, reserving 1/2 cup of the liquid. Slice mushrooms. Set aside.
In a small skillet heat oil over medium heat. Add onion, carrot and celery and cook until softened (5 minutes).
Transfer vegetables to crock pot and add barley, both kinds of mushrooms, broth, reserved mushroom soaking liquid, thyme and salt and pepper. Cover and cook on low for 6 hours.
Serve garnished with chives.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	329.56 Kcal (1380 kJ)
Calories from fat	72.75 Kcal
		% Daily Value*
Total Fat	8.08g	12%
Cholesterol	2.6mg	1%
Sodium	1599.82mg	67%
Potassium	749.45mg	16%
Total Carbs	56.84g	19%
Sugars	7.6g	30%
Dietary Fiber	9.3g	37%
Protein	10.65g	21%
Vitamin C	8.9mg	15%
Vitamin A	0.1mg	3%
Iron	4.4mg	25%
Calcium	74mg	7%

Amount Per 100 g
Calories	91.05 Kcal (381 kJ)
Calories from fat	20.1 Kcal
		% Daily Value*
Total Fat	2.23g	12%
Cholesterol	0.72mg	1%
Sodium	442.01mg	67%
Potassium	207.06mg	16%
Total Carbs	15.7g	19%
Sugars	2.1g	30%
Dietary Fiber	2.57g	37%
Protein	2.94g	21%
Vitamin C	2.5mg	15%
Iron	1.2mg	25%
Calcium	20.5mg	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.

Tastes

salty
savory
bitter
sweet

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