Directions:
- Combine all the ingredients except the cream in a pot and bring to a boil over high heat.
- Skim off and discard any foam that appears on the surface.
- Reduce the heat and simmer covered until the barley is tender, 1 to 1 1/2 hours.
- Discard the chicken carcass or ham bone if used.
- Puree the soup in an electric blender or food processor and return to the pot.
- Add the cream and heat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 397.19 Kcal (1663 kJ) | ||
| Calories from fat | 135.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.03g | 23% | |
|---|---|---|---|
| Cholesterol | 50.1mg | 17% | |
| Sodium | 483.71mg | 20% | |
| Potassium | 723.31mg | 15% | |
| Total Carbs | 51.53g | 17% | |
| Sugars | 8.97g | 36% | |
| Dietary Fiber | 9.51g | 38% | |
| Protein | 15.9g | 32% | |
| Vitamin C | 5.4mg | 9% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.9mg | 11% | |
| Calcium | 69.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 87.92 Kcal (368 kJ) | ||
| Calories from fat | 29.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.33g | 23% | |
|---|---|---|---|
| Cholesterol | 11.09mg | 17% | |
| Sodium | 107.07mg | 20% | |
| Potassium | 160.1mg | 15% | |
| Total Carbs | 11.41g | 17% | |
| Sugars | 1.99g | 36% | |
| Dietary Fiber | 2.1g | 38% | |
| Protein | 3.52g | 32% | |
| Vitamin C | 1.2mg | 9% | |
| Iron | 0.4mg | 11% | |
| Calcium | 15.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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