Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Soup | 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
- two quarts soup stock
- 2 cup pearl barley
- 8 teaspoon pepper
- 2 cup carrots
Directions
Two quarts soup stock; l/2 cup pearl barley; i quart boiling water; i teaspoon salt; 1-8 teaspoon pepper; i cup croutons. Wash barley in cold water and then cook in i quart of boiling salted water until tender, 2 hours or more. When water has evaporated add soup stock. If you are making fresh soup, keep adding the "top soup," strained, to the barley and let boil until tender; l/z cup celery root or stalks, and l/2 cup carrots, diced, boiled with the bar- ley improves the flavor. Serve hot with croutons.