Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
for
4
Barley and Mushroom Soup
35 min., ready in 1 hr 35 min.
Time:
439
calories
Calories:
Health Score:
75 / 100
Ingredientsfor
- 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
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.
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 %) |