Mushroom and Barley Soup
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
310
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 38.1 μg | (64 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 21.2 μg | (47 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 859 mg | (21 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 134 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 50 grams Bacon
- 1 Tbsp vegetable oil
- 1 ½ liters Vegetable broth
- 150 grams Pearl barley
- 1 bay leaf
- 250 grams carrots
- 2 stalks Celery
- 400 grams mixed Mushrooms (such as chestnuts, porcini, chanterelles)
- salt
- freshly ground peppers
- 1 Tbsp lemon juice
- 1 Tbsp finely chopped parsley
Preparation steps
1.
Peel and finely chop the onion and garlic. Dice the bacon. Heat the vegetable oil in a large pot and sauté the bacon, onion and garlic until the bacon is crisp. Stir in the vegetable broth and bring to a boil. Rinse the barley in a colander and add to the pot with the bay leaf. Cover and simmer for about 1 hour.
2.
Peel and slice the carrots. Cut the celery into 1 cm (approximately 1/2 inch) thick slices. Wipe the mushrooms with a damp cloth and cut into bite-size pieces. Add the carrots, celery and mushrooms to the soup after about 40 minutes of cooking.
3.
Season the soup with salt, pepper and a dash of lemon juice. Ladle into bowls and serve garnished with parsley.
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