Back to Mushroom Barley Soup
Printable Area
Mushroom Barley Soup
By lilkittykt on September 02, 2004
Photo by Acadia*
1 Reviews
- Prep Time: 0 mins
- Total Time: 40 mins
- Yield: 15 cups
Photo by Acadia*
About This Recipe
"this camr from Mr. Food's quick and easy diabetic cooking"
Ingredients
- 6 cups water
- 2 (10 1/2 ounce) cans condensed beef broth
- 1 lb beef top round steak, cut into 1/2 inch chunks
- 2 large onions, chopped
- 1/2 lb sliced fresh mushrooms
- 4 medium carrots, peeled and sliced
- 1 (14 1/2 ounce) cans diced tomatoes, drained
- 3/4 teaspoon black pepper
- 1 cup quick-cooking pearl barley
Directions
- In a soup pot combine all the ingredients EXCEPT the barley; cover and bring to a boil over high heat, reduce the heat to low and simmer, covered, for 20 minutes, stirring occasionally.
- Add the barley and simmer for 15 to 20 more minutes, or until the barley is tender.
Page 2 of 2
Mushroom Barley Soup (cont.)
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (3813 g)
Servings Per Recipe: 1
- Amount Per Serving
- %
- Calories 102.9
- Calories from Fat 28
- 27%
- Amount Per Serving
- %
- Total Fat 3.2g
- 4%
- Saturated Fat 1.2g
- 6%
- Cholesterol 18.4mg
- 6%
- Sugars 2.9 g
- Sodium 296.0mg
- 12%
- Total Carbohydrate 9.4g
- 3%
- Dietary Fiber 1.7g
- 6%
- Sugars 2.9 g
- 11%
- Protein 9.5g
- 19%
Reviews
-
"This soup is very good. It has a lot of wonderful ingredients that mix together well to form a nice rib sticking hearty soup. Made for Summer '09 Bargain Basement tag."
By Acadia* on July 03, 2009 | 899697
© 2013 Scripps Networks, LLC. All Rights Reserved. http://www.food.com/99004
Advertisement