
A Shitake mushroom, barley, veggie blend makes the base for this classic. Add a handful of fresh mushrooms and sherry, if desired.
Mushroom Barley Soup Mix Ingredients:
Barley Flakes, Shiitake Mushroom, Onion, Carrot, Red Bell Pepper, Italian Parsley, Dry Mustard and Spices. No added Salt, Perservatives, or MSG.
Allergen Information: May Contain Wheat.
You Will Also Need:
- ½ to 1 lb. sliced, fresh mushrooms (any variety)
- 2 Tablespoons butter or margarine
- 6 cups chicken or vegetable broth
- Freshly ground black pepper
- Optional: ½ lb. ground beef (chuck or round)
Here's What You Do:
- In a 3 or 4-qt pot, gently sauté mushrooms in butter over medium heat for 5 minutes.
- Stir in contents of Pennsylvania Woodlands Mushroom Barley Soup Mix.
- Add broth, bring to boil, reduce heat and simmer, covered, for 20 minutes. Add pepper to taste and serve!
New Nutrition Tips:
- To boost vegetables, add 1 cup additional mushrooms and 1/2 cup each sliced celery and carrots when sautéing mushrooms in first step of the recipe. Or to vary vegetables, along with the additional cup of mushrooms try adding 1 cup chopped bok choy or frozen green lima beans.
- To boost whole grains, add 1/2 cup whole grain quinoa with soup mix and an additional cup of water.
- To give a Mediterranean twist, in final 5 minutes of cooking time add 12 ounces cut up salmon or firm white fish as substitute for optional ground beef.
- To cut saturated fat, prepare with 1 tablespoon vegetable oil and 1 tablespoon butter rather than 2 tablespoons butter to sauté vegetables. Skip optional ground beef or prepare with extra lean ground beef. For the Inventive Variations suggestion on the website and package, prepare with 1 pound extra lean ground beef or turkey rather than veal or pork blend.
- To cut sodium, prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.
Inventive Variation:
For a delicious mushroom meatloaf, blend soup mix with 2 beaten eggs and 1/4 to 1/2 cup tomato juice or beef broth. Add 1 1/2 to 2 lbs ground beef or beef/veal/pork blend and thoroughly mix by hand. Shape into an oblong and bake at 350°F in a meatloaf pan for 1 hour. Slice and serve.
Pennsylvania Woodlands Mushroom Barley Soup
Serves:
4-5
Preparation Time:
30 minutes
Nutrition FactsServing Size: 1/4 Cup (20g)Prepared Serving Size: About 1 Cup Serving Per Container: About 6 |
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Amount per Serving | Mix | Prepared | |
Calories | 73 | 155 | |
Calories from Fat | 0 | 45 | |
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% Daily Value** | |||
Total Fat 0g* | 0% | 2% | |
Saturated Fat 0g | 0% | 15% | |
Trans Fat 0g | |||
Cholesterol 0mg | 0% | 3% | |
Sodium 6mg | 0% | 34% | |
Total Carbohydrate 16g | 5% | 6% | |
Dietary Fiber 3g | 12% | 16% | |
Sugars 0g | |||
Protein 2g | |||
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Vitamin A | 12% | 16% | |
Vitamin C | 35% | 37% | |
Calcium | 1% | 2% | |
Iron | 4% | 9% | |
*Amount in Mix. **Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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Calories: | 2,000 | 2,500 | |
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Total Fat | Less than | 65g | 80g |
Saturated Fat | Less than | 20g | 25g |
Cholesterol | Less than | 300mg | 300mg |
Sodium | Less than | 2,400mg | 2,400mg |
Total Carbohydrate | 300g | 375g | |
Dietary Fiber | 25g | 30g | |
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Calories per gram: | Fat 9 | Carbohydrate 4 | Protein 4 |