Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Barley | 1 cup cooked (157g) | 193 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 0 |
| Water | not in our table | 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
- one-half cup of pearl barley
- one quart of soup stock
- one slice of onion
- one teaspoonful of salt
- one cup of hot cream
- one quart of boiling water forty-five minutes
- one clove garlic rubbed smooth
- three pints water
- quarter cup barley
- one tablespoon butter
- two egg yolks
- three large potatoes
- one large carrot
- one small stalk celery
- one large onion
- half cup mushrooms soaked one hour in cold water
- one large tablespoon flour cooked brown in one tablespoon butter
Directions
CREAM OF BARLEY SOUP— One-half cup of pearl barley, one quart of soup stock, one slice of onion, pepper, one teaspoonful of salt, one cup of hot cream, two egg yolks. Cook barley and onion in one quart of boiling water forty-five minutes, add the soup stock and cook until tender, season and pour over hot cream which has been stirred gradually into the beaten yolks.
JULIA M. FAR A.
POTATO SOUP — Dice three large potatoes, one large carrot, one small stalk celery, one large onion or one clove garlic rubbed smooth with teaspoon salt. Add three pints water or soup stock, quarter cup barley and if desired half cup mushrooms soaked one hour in cold water. Boil until vegetables and barley are tender, sea- son, and thicken with one large tablespoon flour cooked brown in one tablespoon butter.