Mushroom Barley Soup Mix
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A dry mix of barley, dried mushrooms, carrots and herbs sealed in a bag or jar. Simmer it in a quart of water for a cozy soup, or give it as a gift.
Ingredients
- 1/2 cup dried barley
- 1/4 cup dried mushroom slices
- 2 tablespoons dried minced onions
- 1/4 cup dried carrot slices
- 2 tablespoons dried parsley flakes
- 2 tablespoons dried dill
- 2 bay leaves
- 2 teaspoons beef bouillon granules or 2 beef bouillon cubes
Equipment
- zip-top bags
- mason jars
- saucepan
Directions
- Put all the dry ingredients in a zip-top bag, vacuum-seal bag, or jar.
- Close tightly and keep in a cool, dry place.
Notes
Bring 1 quart water to a boil in a medium saucepan. Add the entire mix, reduce to a simmer and cook about 45 to 60 minutes, until barley is tender. Remove bay leaves.
Storage: dry mix within 6 months. Soup refrigerated within 2 hours, 3 to 4 days; freeze 2 to 3 months.
Nutrition
Serving: 41g | Calories: 118kcal | Carbohydrates: 26g | Protein: 3.8g | Fat: 0.6g | Saturated Fat: 0.1g | Trans Fat: 0g | Cholesterol: 0.1mg | Sodium: 339mg | Potassium: 262mg | Fiber: 5.2g | Sugar: 1.5g | Vitamin A: 1257IU | Vitamin C: 3.5mg | Calcium: 51mg | Iron: 1.7mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; the dry mix as listed; what you add when cooking is not counted; dried barley counted as dry pearled barley, dried mushroom slices counted as dried shiitake, dried minced onions counted as dehydrated onion, dried dill counted as dried dill weed, beef bouillon granules (the first choice counted). Brands and portions vary, so use it only as an approximation.
