Barley and Mushroom Soup

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(1 vote)
Barley and Mushroom Soup
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Health Score:
7,8 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
343
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie343 kcal(16 %)
Protein6.04 g(6 %)
Fat20.02 g(17 %)
Carbohydrates33.47 g(22 %)
Sugar added0 g(0 %)
Roughage4.91 g(16 %)
Vitamin A201.14 mg(25,143 %)
Vitamin D0.24 μg(1 %)
Vitamin E1.08 mg(9 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.53 mg(48 %)
Niacin6.09 mg(51 %)
Vitamin B₆0.24 mg(17 %)
Folate58.28 μg(19 %)
Pantothenic acid1.7 mg(28 %)
Biotin0.75 μg(2 %)
Vitamin B₁₂0.16 μg(5 %)
Vitamin C10.16 mg(11 %)
Potassium658.61 mg(16 %)
Calcium88.01 mg(9 %)
Magnesium35.37 mg(12 %)
Iron2.8 mg(19 %)
Iodine4.06 μg(2 %)
Zinc1.73 mg(22 %)
Saturated fatty acids12.15 g
Cholesterol58.68 mg

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
How healthy are the main ingredients?
MushroomWhipped creamparsleyshallotgarlic cloveParsnip

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.