Recipe Details
Ingredients
-
¼cupolive oil
-
1cupchopped onion
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¾cupdiced carrots
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½cupchopped celery
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1teaspoonminced garlic
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1poundsliced fresh mushrooms
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6cupschicken broth
-
¾cupbarley
-
salt and pepper to taste
Cooking Directions
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Heat oil in a large soup pot over medium heat. Add onion, carrots, celery and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in mushrooms and continue to cook for about 3 minutes.
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Pour in chicken broth, add barley, and bring to a boil. Reduce heat to low, cover, and simmer until barley is tender, about 40 to 50 minutes.
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Season with salt and pepper before serving.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories198 | |
% Daily Value * | |
Total Fat 10g |
13% |
Saturated Fat 1g |
7% |
Sodium 28mg |
1% |
Total Carbohydrate 24g |
9% |
Dietary Fiber 6g |
21% |
Total Sugars 4g |
|
Protein 6g |
12% |
Vitamin C 5mg |
6% |
Calcium 27mg |
2% |
Iron 1mg |
8% |
Potassium 468mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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