Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
741
Calories
51g
Protein
28g
Fat
71g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Barley | 1 cup cooked (157g) | 193 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 6 tablespoons pearled barley
- 3 pints beef stock
- 1 onion -- chopped
- 3 carrots -- diced
- 4 tablespoons celery -- chopped
- 6 tablespoons mushrooms -- chopped
- 4 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon white pepper
- 4 tablespoons sour cream
- =
Directions
1
Simmer barley in ½ of the stock or water for 1 hour. Boil the vegetables and mushrooms in the other half unitl tender. Add the cooked barley mixture, butter, salt and pepper while still over heat. Remove from burner and blend in the sour cream.
2
Serve hot or cold.
Recipe sourced from
fandom