Directions:
- Melt butter in heavy large Dutch oven over medium-high heat. Add mushrooms, carrots, celery, onion and barley. Sauté until vegetables begin to brown, about 20 minutes.
- Add flour to pot and stir 5 minutes. Gradually mix in broth. Bring soup to boil, stirring frequently. Reduce heat to medium and simmer until barley is tender and soup is beginning to thicken, about 40 minutes. Mix in parsley and dill. Season to taste with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 289.66 Kcal (1213 kJ) | ||
| Calories from fat | 98.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.93g | 17% | |
|---|---|---|---|
| Cholesterol | 17.71mg | 6% | |
| Sodium | 1298.8mg | 54% | |
| Potassium | 752.44mg | 16% | |
| Total Carbs | 42.28g | 14% | |
| Sugars | 7.96g | 32% | |
| Dietary Fiber | 6.23g | 25% | |
| Protein | 8.8g | 18% | |
| Vitamin C | 11.1mg | 19% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 3.6mg | 20% | |
| Calcium | 60.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 77.67 Kcal (325 kJ) | ||
| Calories from fat | 26.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.93g | 17% | |
|---|---|---|---|
| Cholesterol | 4.75mg | 6% | |
| Sodium | 348.27mg | 54% | |
| Potassium | 201.76mg | 16% | |
| Total Carbs | 11.34g | 14% | |
| Sugars | 2.13g | 32% | |
| Dietary Fiber | 1.67g | 25% | |
| Protein | 2.36g | 18% | |
| Vitamin C | 3mg | 19% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 1mg | 20% | |
| Calcium | 16.1mg | 6% | |
* 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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