Directions:
- In a Dutch oven or stockpot, cook meat in oil over medium heat until no longer pink. Remove meat with a slotted spoon; keep warm and set aside.
- Saute onions, carrots and celery in drippings over medium heat until tender, about 5 minutes. Add mushrooms, garlic and thyme; cook and stir 3 minutes. Stir in broths, water, barley, salt if desired and pepper.
- Return meat to pan; bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until barley and meat are tender. Add parsley. Yield: about 11 servings (2-3/4 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 179.85 Kcal (753 kJ) | ||
| Calories from fat | 106.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.81g | 18% | |
|---|---|---|---|
| Cholesterol | 42.05mg | 14% | |
| Sodium | 284.97mg | 12% | |
| Potassium | 440.27mg | 9% | |
| Total Carbs | 5.52g | 2% | |
| Sugars | 2.68g | 11% | |
| Dietary Fiber | 1.52g | 6% | |
| Protein | 13.57g | 27% | |
| Vitamin C | 5.4mg | 9% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.8mg | 10% | |
| Calcium | 30.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 89.85 Kcal (376 kJ) | ||
| Calories from fat | 53.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.9g | 18% | |
|---|---|---|---|
| Cholesterol | 21.01mg | 14% | |
| Sodium | 142.35mg | 12% | |
| Potassium | 219.93mg | 9% | |
| Total Carbs | 2.76g | 2% | |
| Sugars | 1.34g | 11% | |
| Dietary Fiber | 0.76g | 6% | |
| Protein | 6.78g | 27% | |
| Vitamin C | 2.7mg | 9% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.9mg | 10% | |
| Calcium | 15.3mg | 3% | |
* 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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