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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a 6-8 quart pot, combine 2 quarts of fresh cold water with the chopped carrots and celery; bring to a rolling boil over med-high heat. | 2. Add in the barley, salt, and pepper; boil for 25 minutes, until the barley is tender, adding more water if necessary. | 3. Meanwhile, in a large skillet, over medium heat, saute the mushrooms and onion in butter until the mushrooms exude their liquid and the liquid evaporates; do not overcook. | 4. Add the mushroom mixture to the barley and cook another 15 minutes, stirring often. | 5. Stir in the broth and return to a boil; stir in the cream; season with Maggi, salt, and pepper. | 6. Serve very hot in deep or wide bowls, sprinkled with parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	2	quarts		-	-	-	-
carrot	3	c	chopped	-	-	-	-
celery rib	3	c	chopped	-	-	-	-
barley	1	lb		1596.6470000000002	352.5324	44.9511	5.2617
sea salt			coarse	-	-	-	-
pepper			ground	-	-	-	-
mushroom	1 1/2		chopped	-	-	-	-
onion	1	cup	chopped	64.0	14.944	1.76	0.16
butter	2	tablespoons		171.0	7.857	5.343	14.4
chicken broth	6	cups		468.72	11.34	66.8304	15.7248
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
kitchen bouquet	3	teaspoons		-	-	-	-
parsley			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.