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Recipe of the Day
Summer Fruit Kabobs with Yogurt Dip
A kid-friendly summer snack they could make themselves!
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Yield: Serves 6. Each serving: 1 cup.
Recipes
Mushroom-Barley Soup
| Nutrition Information | |
| Calories: | 81 |
| Total Fat: | 2.1g |
| Saturated Fat: | 0.1g |
| Trans Fat: | 0g |
| Cholesterol: | 16mg |
| Sodium: | 174mg |
| Carbohydrates: | 9.7g |
| Dietary Fiber: | 2g |
| Sugars: | 1.3g |
| Protein: | 6.8g |
| Vitamin A: | 1.8iu (0%) |
| Vitamin C: | 1.7mg (2%) |
| Calcium: | 11mg (1%) |
| Iron: | 0.5mg (2%) |
1/2 tsp oil
1 medium onion, diced
2 cups fresh mushrooms, sliced
1/4 cup pearled barley
4 cups water
4 cups chicken or vegetable broth
black pepper to taste
pinch thyme
1 bay leaf
Directions:
Heat a large soup pan over medium-high heat. Add the oil and sauté the onions and mushrooms until golden, about 3 minutes. Add the rest of the ingredients and bring to a boil. Reduce the heat to low and simmer until the barley is tender, about 1-1/2 hours.
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