Barley Mushroom Soup
Passed down from my Grandmother; I love it year round, but especially on chilly days. So easy to make; healthy and filling.
- Preparing Time: 20 minutes
- Total Time: 3 hours and 20 minutes
- Served Person: 8
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
dairy free
- 3 stalks celery chopped
- fresh dill
- 1 package manischewitz soup mix, vegetable w/ dried mushroom
- 1 pound bone in chuck or flanken (short ribs)
- 1 large onion peeled whole
- 2 1/2 teaspoons salt and pepper
- 3 thin parsnips chopped
- 3 carrots chopped peeled
- 1 large potato chopped peeled
- 1 handful dried shiitake mushrooms
- Carbohydrate 3.98885203125 g
- Cholesterol 0 mg
- Fat 0.0764595833333333 g
- Fiber 0.983736717118571 g
- Protein 0.430139427083333 g
- Saturated Fat 0.01698265625 g
- Serving Size 1 1 Serving (100g)
- Sodium 109.848604166667 mg
- Sugar 3.00511531413143 g
- Trans Fat 0.0220127786458333 g
- Calories 17 calories
Place the meat, whole onion and salt & pepper in a large soup pot; fill with water and bring to a boil. Skim fat off top. Reduce heat to medium, cover pot and cook for 1 hour. Break up dried mushrooms into small pieces and soak in hot water for 10 to 15 minutes; add to soup. Add Manischewitz vegetable soup mix, including seasoning packet, carrots, celery, parsnips and potatoes. Cook soup over medium flame for 1 to 2 hours. Break meat apart and remove bones. Break onion apart. Add salt & pepper to taste. Serve in bowls garnished with fresh dill.
