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    You are in: Home / Recipes / Polish Creamed Mushroom Barley Soup Recipe
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    Polish Creamed Mushroom Barley Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    1 hr

    40 mins

    ratherbeswimmin''s Note:

    In 'Soup Suppers' by Arthur Schwartz

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a 6-8 quart pot, combine 2 quarts of fresh cold water with the chopped carrots and celery; bring to a rolling boil over med-high heat.
    2. 2
      Add in the barley, salt, and pepper; boil for 25 minutes, until the barley is tender, adding more water if necessary.
    3. 3
      Meanwhile, in a large skillet, over medium heat, saute the mushrooms and onion in butter until the mushrooms exude their liquid and the liquid evaporates; do not overcook.
    4. 4
      Add the mushroom mixture to the barley and cook another 15 minutes, stirring often.
    5. 5
      Stir in the broth and return to a boil; stir in the cream; season with Maggi, salt, and pepper.
    6. 6
      Serve very hot in deep or wide bowls, sprinkled with parsley.

    Ratings & Reviews:

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    Nutritional Facts for Polish Creamed Mushroom Barley Soup

    Serving Size: 1 (647 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 394.3
     
    Calories from Fat 149
    37%
    Total Fat 16.6 g
    25%
    Saturated Fat 9.3 g
    46%
    Cholesterol 48.3 mg
    16%
    Sodium 643.1 mg
    26%
    Total Carbohydrate 49.9 g
    16%
    Dietary Fiber 11.7 g
    47%
    Sugars 4.6 g
    18%
    Protein 14.5 g
    29%

    The following items or measurements are not included:

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