Mushroom barley soup

A hearty soup of pearl barley simmered with mushrooms and carrot.

Number of servings

2

Nutrients

For entire dish

Calories

373 kcal

Protein

11.6 g

Carbohydrates

61.2 g

Fat

11.3 g

Fiber

13.1 g

Per serving

Calories

187 kcal

Protein

5.8 g

Carbohydrates

30.6 g

Fat

5.7 g

Fiber

6.6 g

Vitamins

For entire dish

Some micronutrient totals include only ingredients with a recorded value.

A

417.5 mcg

C

3.7 mg

D

0.3 mcg

E

4.1 mg

K

6.6 mcg

B9

9.5 mcg

Ingredients

• Pearl barley — 60 g
• Champignon — 150 g
• Carrot — 50 g
• Onion — 50 g
• Sunflower oil — 10 g
• Still water — 600 g
• Table salt — 3 g

Cooking instructions

1. Rinse the barley.
2. Slice the mushrooms.
3. Dice the carrot.
4. Dice the onion.
5. Heat the oil in a pot over medium heat.
6. Sauté the onion and carrot for 5 minutes.
7. Add the mushrooms and cook for 6 minutes.
8. Add the barley, water and salt.
9. Simmer for 35 minutes until the barley is tender.
10. Ladle into bowls and serve hot.