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Nutrition Facts
Serving Size 1 cups 456g Recipe makes 5 cups) The following items or measurements are not included below: 1 tablespoon dried herbs vegetable stock cubes oxtail soup
Calories 141
Calories from Fat 4		(2%)
Amount Per Serving		%DV
	Total Fat 0.5g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 12mg		0%
Potassium 125mg		3%
Total Carbohydrate 31.4g		10%
	Dietary Fiber 6.3g	25%
	Sugars 0.5g
Protein 4.0g		8%
how is this calculated?

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Recipe #288755 | 2 hours | 2 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: she who can not cook
Feb 25, 2008

This is a recipe i use after cooking up mushrooms in a bit of water and oil boy under a glass lid you can get a lot of liquid and instead of bining it this is what i did with it

5 cups (change servings and units)

Ingredients

4 cups water (from mushrooms)
1 tablespoon dried herbs
1 tablespoon tomato puree
1 vegetable stock cube
3 cups water
1 (410 g) can oxtail soup
1 (410 g) can water (rinse out soup)
pepper
200 g pearl barley

Directions

1
with the mushroom water add.
2
pearl barley ,water,stock cube,puree and herb and cook for 1and a half hours.
3
add soup, and last of the water because it was thick . add pepper.and cook for half hour serve.
4
can be frozen.