Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| 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 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 2 tablespoons canola oil
- 2 tablespoons unsalted butter
- ½ cup pearl barley
- 2 medium white onions thinly sliced
- ½ pound mushrooms thinly sliced
- 8 cups chicken stock
- 1 large carrot thinly sliced
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- ⅓ cup sour cream
- 2 tablespoons freshly minced parsley
Directions
Heat oil and butter in large soup kettle then add barley and onions and cook over medium heat stirring constantly for 5 minutes then add mushrooms and cook for 5 minutes longer or until the mushroom liquid has evaporated.
Add chicken stock, carrot, salt and pepper then bring to boiling point and skim.
Reduce heat to low and simmer covered for 1 hour stirring frequently then remove from heat and stir in sour cream and sprinkle with parsley before serving.
Category:Cathy's Recipes
Category:Soup Recipes
Category:Pearl barley Recipes
Category:Onion Recipes
Category:Mushroom Recipes
Category:Chicken stock Recipes
Category:Carrot Recipes
Category:Sour cream Recipes