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Rating: 5/5 (1 vote cast)

Meal Type: Appetizer
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Cuisine: French
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Barley Soup with Dill and Caraway

Recipe Tags: Soup Recipes

Date Added: January 04, 2014
Here is a recipe that is quick to prepare, yet very tasty. Many of the ingredients included are healthy and they make a very filling soup/chowder for chilly winter days.

Ingredients:

2 Cups Chicken Broth
1 Cup Water
1 Can Tomato
4 Ounces Fresh Mushrooms sliced, (1 1/4 cups)
1/2 Cup Barley
1 Tablespoon Onion
1 1/2 Teaspoons Dill
1/2 Teaspoon Caraway Seed optional
1/4 Teaspoon Sugar (up to 6)
1 Unit Pepper (preferably freshly ground)
6 Ounces Cooked Ham cut in bite-size pieces, (1 cup)
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Directions:

1. Notes: From Houston (Texas) Chronicle files.

2. Combine broth, water and tomatoes in a 3-quart casserole.

3. Cover with lid or vented plastic wrap; microwave on high 9 to 10 minutes or until boiling.

4. Stir in mushrooms, barley, onion, dill, caraway, sugar and pepper.

5. Re-cover and microwave on high 12 to 15 minutes, or until barley is tender.

6. Stir in ham. Serving suggestion: Top each serving with a dollop of sour cream, if desired.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Mushroom, Tomato, MSG, Poultry, Malt, Natural Sweeteners, Beef, Onion allergies.
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