Directions:
- Heat the olive oil in a large heavy pot over medium-high heat. Cook the celery and carrots, stirring occasionally, until slightly softened, 5 minutes. Add the onion and cook until softened, 5 minutes more. Add the mushrooms and garlic and cook, uncovered, stirring occasionally, until lightly browned, about 5 minutes.
- Add the stock, soy sauce, barley and Sherry. Reduce the heat to low, cover partially, and simmer gently for 45 minutes. Add additional water as needed.
- Season with salt and pepper to taste.
- To serve, ladle into heated soupbowls.
- 4 to 6 servings. Each of 6 servings: 85 calories; 400 mg sodium; 0 cholesterol; 5 grams fat; 1 gram saturated fat; 9 grams carbohydrates; 3 grams protein; 1.92 grams fiber.
- Recipe Author: Judy Zeidler
- Los Angeles Times February 20, 2002
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1244.47 Kcal (5210 kJ) | ||
| Calories from fat | 43.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.88g | 8% | |
|---|---|---|---|
| Sodium | 49929.81mg | 2080% | |
| Potassium | 317.59mg | 7% | |
| Total Carbs | 240.35g | 80% | |
| Sugars | 2.8g | 11% | |
| Dietary Fiber | 4.36g | 17% | |
| Protein | 3.44g | 7% | |
| Vitamin C | 2.5mg | 4% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.5mg | 3% | |
| Calcium | 18.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 286.86 Kcal (1201 kJ) | ||
| Calories from fat | 10.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.12g | 8% | |
|---|---|---|---|
| Sodium | 11509.23mg | 2080% | |
| Potassium | 73.21mg | 7% | |
| Total Carbs | 55.4g | 80% | |
| Sugars | 0.65g | 11% | |
| Dietary Fiber | 1g | 17% | |
| Protein | 0.79g | 7% | |
| Vitamin C | 0.6mg | 4% | |
| Iron | 0.1mg | 3% | |
| Calcium | 4.3mg | 2% | |
* 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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