Directions:
- Cover the dried mushrooms with 1 cup boiling water and let steep 20 minutes.
- Drain, strain and reserve the liquid from the mushrooms.
- Chop 2/3 of the fresh mushrooms finely.
- Heat oil in soup pot over medium heat.
- Sauté onions and carrots for 5 minutes.
- Add garlic and sauté 1 more minute.
- Add fresh mushrooms and sauté another 5 minutes.
- Increase the heat to medium-high.
- Add the barley and sauté until the barley begins to color.
- Add the broth, soup mix, potato starch, sherry, wine, reserved mushroom liquid and reconstituted mushrooms.
- Bring to a boil, then turn down to simmer and add the thyme.
- Simmer partially covered for 45 minutes or until the barley is tender.
- Add the parsley and stir.
- Add salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 380.22 Kcal (1592 kJ) | ||
| Calories from fat | 79.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.88g | 14% | |
|---|---|---|---|
| Cholesterol | 9.65mg | 3% | |
| Sodium | 859.22mg | 36% | |
| Potassium | 876.14mg | 19% | |
| Total Carbs | 54.35g | 18% | |
| Sugars | 10.59g | 42% | |
| Dietary Fiber | 7.52g | 30% | |
| Protein | 16.67g | 33% | |
| Vitamin C | 11.8mg | 20% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 2.5mg | 14% | |
| Calcium | 49.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 70.07 Kcal (293 kJ) | ||
| Calories from fat | 14.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.64g | 14% | |
|---|---|---|---|
| Cholesterol | 1.78mg | 3% | |
| Sodium | 158.35mg | 36% | |
| Potassium | 161.47mg | 19% | |
| Total Carbs | 10.02g | 18% | |
| Sugars | 1.95g | 42% | |
| Dietary Fiber | 1.39g | 30% | |
| Protein | 3.07g | 33% | |
| Vitamin C | 2.2mg | 20% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.5mg | 14% | |
| Calcium | 9.1mg | 5% | |
* 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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