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    You are in: Home / Recipes / Hearty Mushroom-Barley Soup With Chicken and Vegetables Recipe
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    Hearty Mushroom-Barley Soup With Chicken and Vegetables

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on December 21, 2009

      Wow!!! Fabulous soup. I didn't have any pre cooked chicken, so I used five chicken skinless chicken thighs. Wow!!!!

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    • on December 30, 2008

      This was delicious. The only changes that I made was to leave out the optional peas/corn and the half/half and parm cheese. I did up the cayenne added a jalpeno and increased some of the other veggies. This was a very thick hearty and satisfying soup!! I glad I have plenty of leftovers to freeze for future meals. Thank you. Diest

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    • on December 12, 2006

      This was made for todays lunch and is it ever delish. Substantial and warming it's a perfect winter dish. Made the full recipe and I'm very glad that I did, sometimes leftovers are a good thing. I used the chicken and peas and the only change I made was to use non fat evap milk for the 1/2 and 1/2. I really enjoy barley and I don't know why I don't use it more often. Thank you Kit for for another really good recipe.

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    Nutritional Facts for Hearty Mushroom-Barley Soup With Chicken and Vegetables

    Serving Size: 1 (323 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 340.5
     
    Calories from Fat 148
    43%
    Total Fat 16.5 g
    25%
    Saturated Fat 7.7 g
    38%
    Cholesterol 65.1 mg
    21%
    Sodium 529.6 mg
    22%
    Total Carbohydrate 28.2 g
    9%
    Dietary Fiber 4.4 g
    17%
    Sugars 4.0 g
    16%
    Protein 21.9 g
    43%

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