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BARLEY, POTATO, MUSHROOM AND LEAFY GREENS SOUP
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misstasty
By misstasty

BARLEY, POTATO, MUSHROOM AND LEAFY GREENS SOUP

From the world vision australia hunger bites recipes. This one is from Stephanie Alexander
Updated at: Sun, 09 Jun 2024 22:33:15 GMT

Nutrition balance score

Great
Glycemic Index
41
Low
Glycemic Load
15
Moderate

Nutrition per serving

Calories225.9 kcal (11%)
Total Fat6.9 g (10%)
Carbs35.9 g (14%)
Sugars3 g (3%)
Protein7.5 g (15%)
Sodium207.8 mg (10%)
Fiber5.9 g (21%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
1. Pour boiling water over the barley and leave for 15 minutes. Drain.
Step 2
2. In another bowl pour boiling water over the dried mushrooms. Leave for 15 minutes, lift from the soaking water, squeeze dry and roughly chop.
Step 3
3. Heat 3 tbsp olive oil in a large heavy based saucepan and add onion, garlic and chilli. Sauté for a few minutes until onion has started to collapse and then add the potatoes. Cook, stirring briskly to keep the vegetables moving and to prevent them sticking. Continue to cook until the potatoes have started to brown.
Step 4
4. Add the chopped wild mushrooms and the chopped flat mushrooms, stir briskly for a few minutes. Now add the stock and the drained barley. Bring to simmering point.
Step 5
5. Lower heat and simmer for 15 minutes. Add all of the torn greens and simmer for another 20 minutes or until the barley is tender. Taste for seasoning and adjust.
Step 6
6. Serve into shallow bowls and finish each portion with
Step 7
some grated cheese and a final swirl of extra virgin olive oil.
View on hunger bites ebook - world vision Australia
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