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Recipe Summary

prep:
20 mins
cook:
20 mins
Servings:
6
Max Servings:
8
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Ingredients

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Directions

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  • In a large kettle or Dutch oven, combine water, barley, and bouillon cubes. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.

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  • Meanwhile, in a 12-inch skillet, cook mushrooms, onions, carrots, and celery in oil until tender but not brown.

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  • Add vegetables, parsley, tamari sauce or soy sauce, dillweed, salt, and pepper to barley mixture. Cook, uncovered, for 10 to 15 minutes or until hot. Makes 6 to 8 servings.

Nutrition Facts

210 calories; total fat 4g; saturated fat 0.2g; cholesterolmg; sodium 870mg; carbohydrates 40g; fiber 4g; protein 7g; vitamin a 1205RE; vitamin c 14mg; iron 3mg.

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