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Asian Mushroom Barley and Vegetable Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.5988
Energy (kCal)619.78
Carbohydrates (g)126.6864
Total fats (g)5.0962
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak dried mushrooms in 1 1/2 cups boiling water for 15 minutes. | 2. Drain but reserve the liquid. | 3. Discard mushroom stems and thinly slice the cups. | 4. Heat a small amount of oil in saucepan. | 5. Over medium heat saute the leeks, garlic, ginger, celeray and carrots for 5 minutes until leek is softened. | 6. Add stock, soy sauce and barley, sliced mushrooms and reserved mushroom liquid. | 7. Boil gently for 30 minutes until the barley is plump. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chinese mushroom 6 - - - -
    leek 2 sliced 108.58 25.186999999999998 2.67 0.534
    garlic clove 1 chopped - - - -
    gingerroot 1 teaspoon grated 1.6 0.3554 0.0364 0.015
    celery 1 stalk diced 10.24 1.9008 0.4416 0.1088
    carrot 1 diced 52.48 12.2624 1.1904 0.3072
    chicken stock 1 86.4 8.472000000000001 6.047999999999999 2.88
    soy sauce 1 tablespoon 8.48 0.7888 1.3024 0.0912
    pearl barley 1/2 cup 352.0 77.72 9.91 1.16

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



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