Barley and Mushroom Soup
(1 vote)
(1 vote)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
439
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 439 cal. | (21 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 27.8 μg | (46 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 17.2 μg | (38 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 748 mg | (19 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 13.1 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 shallots
- 2 garlic cloves
- 1 large Parsnip
- 4 Tbsps butter
- 200 grams Pearl barley
- 2 tsps Pastry flour
- 100 milliliters dry white wine
- 1 l Vegetable broth
- 2 bay leaves
- 4 crushed peppercorns
- 350 grams assorted Mushrooms (such as braun caps, button, cremini, etc.)
- 100 milliliters Whipped cream
- salt
- freshly ground peppers
- lemon juice
- 2 Tbsps finely chopped parsley
Preparation steps
1.
Peel and dice the shallots, garlic and parsnip. Heat 2 tablespoons of butter in a large pot and suaté the shallots, garlic and barley until translucent. Add the parsnip and sprinkle with flour. Stir in the white wine and vegetable broth. Bring to a boil and add the bay leaves and peppercorns. Reduce the heat to low, cover and simmer for 1 hour. Wipe the mushrooms with a damp cloth and slice or cut into small pieces. Heat the remaining butter in a pan and sauté the mushrooms until the water from the mushrooms has evaporated.
2.
Remove the bay leaves and peppercorns from the soup and stir in the heavy cream and sautéed mushrooms. Season with salt, pepper and lemon juice to taste. Ladle the soup into bowls and garnish with chopped parsley.
