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Ingredients
4 tablespoons butter
½ cup coarsely chopped onion
1 rib celery, sliced thin
½ cup white wine
Freshly ground black pepper to taste
½ pound cooked barley (cooked with 1 beef and 1 chicken bouillon cube)
1 ½ cups chicken broth
½ cup grated Pardo (Parmesan) cheese
1 tablespoon butter
8 medium mushrooms, sliced thin
Additional cheese, about ½ cup
Nutritional analysis per serving (6 servings as first course)
16 grams carbs; 49 milligrams cholesterol; 267 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 18 grams fat; 2 grams fiber; 237 milligrams sodium; 8 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Saute the onion and celery quickly in butter, about 3 minutes.
- Step 2
Add wine; reduce wine over high heat. Season with pepper.
- Step 3
Add cooked barley and chicken broth and bring to boil. Cook 10 minutes.
- Step 4
Stir in cheese, butter and mushrooms.
- Step 5
Serve with additional cheese.
Private Notes