Recipe by WRHS ProStart
"Nice, filling soup."
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diced red bell pepper
1 (32 fluid ounce) container
mixed greens (such as spinach, beet greens, and Swiss chard)
1/2 (12 ounce) package
thinly sliced cremini mushrooms
peeled, thinly sliced carrot
Quite easy to throw together and adjust if you don't have something. I used a yellow bell pepper (what I had) and a different kind of mushroom, but it was still very good. It may need more salt or other seasonings depending on your preference. It filled me up!
Excellent! I made some small changed: added cubed beef and replaced the chicken stock by beef stock. Also added some fresh sage and thyme. Great turnout.
* Percent Daily Values are based on a 2,000 calorie diet.
Mushroom and Barley Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 34
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