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Recipe by
Barley and chanterelle soup is a traditional Italian dish, originating from the central-northern regions. This delicious soup is enriched by the rich, earthy flavor of chanterelle mushrooms, which combine perfectly with the barley and vegetables. Perfect to enjoy during the autumn season.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: Wash the barley and cook it in salted boiling water for 90 minutes
Step 2 of 6: Chop all the vegetables and add them with the mushrooms to a pot with 150 cl of water
Step 3 of 6: Salt and cook for 1 hour with the lid on
Step 4 of 6: Blend everything and put it back in the pot, adding the barley
Step 5 of 6: Cook for another 15 minutes
Step 6 of 6: Dress with raw oil and sprinkle with chopped parsley
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In summary: Contains nickel · Allergens detected: Gluten and Celery
In gray: not detectedDetected
| Average values | Per serving90 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 239 kJ57 kcal | 266 kJ64 kcal |
| Fat | 0.49 g | 0.54 g |
| of which saturated fatty acids | 0.09 g | 0.1 g |
| Carbohydrates | 10.66 g | 11.84 g |
| of which sugars | 0.58 g | 0.64 g |
| Fibre | 2.62 g | 2.91 g |
| Protein | 1.79 g | 1.99 g |
| Salt | 0.01 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
