Directions:
- In large saucepan, heat oil over medium heat; cook onion, celery and garlic about 3 minutes.
- Add mushrooms and cook another 3 minutes until softened; add barley and cook another minute.
- Add chicken and beef stock, bay leaves and pepper;bring to a boil.
- Lower heat to medium low; cover and simmer for 1 hour.
- Add potatoes, carrots and salt; return to a boil.reduce to medium low and simmer 30 minutes until vegetables are tender. Discard bay leaf; add parsley.
- Ladle into soup bowls and sprinkle on grated parmesan or cheddar cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 284.44 Kcal (1191 kJ) | ||
| Calories from fat | 61.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.85g | 11% | |
|---|---|---|---|
| Cholesterol | 12.13mg | 4% | |
| Sodium | 1043.93mg | 43% | |
| Potassium | 811.47mg | 17% | |
| Total Carbs | 40.69g | 14% | |
| Sugars | 8.55g | 34% | |
| Dietary Fiber | 7.33g | 29% | |
| Protein | 16.38g | 33% | |
| Vitamin C | 8.8mg | 15% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 1.9mg | 10% | |
| Calcium | 154.1mg | 15% | |
| Amount Per 100 g | |||
| Calories | 57.15 Kcal (239 kJ) | ||
| Calories from fat | 12.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.38g | 11% | |
|---|---|---|---|
| Cholesterol | 2.44mg | 4% | |
| Sodium | 209.75mg | 43% | |
| Potassium | 163.05mg | 17% | |
| Total Carbs | 8.17g | 14% | |
| Sugars | 1.72g | 34% | |
| Dietary Fiber | 1.47g | 29% | |
| Protein | 3.29g | 33% | |
| Vitamin C | 1.8mg | 15% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 0.4mg | 10% | |
| Calcium | 31mg | 15% | |
* 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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