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Mushroom-Farro Soup
A delicious recipe prepared by
WalkerVA
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Nutrition Facts
| Serving Size | 1 c | ||
|---|---|---|---|
| Number of Servings | 8 | ||
| Amount Per Serving | |||
| Calories | 151 | ||
| Calories from Fat | 30 | ||
| % Daily Value* | |||
| Total Fat | 3.6 g | 5 % | |
| Saturated Fat | 0 g | 1 % | |
| Trans Fat | 0 g | ||
| Polyunsaturated Fat | 1 g | ||
| Monounsaturated Fat | 2 g | ||
| Cholesterol | 0 mg | 0 % | |
| Sodium | 400 mg | 17 % | |
| Potassium | 135 mg | 4 % | |
| Total Carbohydrate | 25 g | 8 % | |
| Dietary Fiber | 2 g | 10 % | |
| Sugars | 2 g | ||
| Other Carbs | 0 g | ||
| Protein | 6.7 g | 13 % | |
| Vitamin A | 10 % | ||
| Vitamin C | 5 % | ||
| Calcium | 3 % | ||
| Iron | 5 % | ||
| Vitamin D | 0 % | ||
| Vitamin E | 2 % | ||
| Vitamin K | 18 % | ||
| Thiamin | 2 % | ||
| Riboflavin | 4 % | ||
| Niacin | 5 % | ||
| Vitamin B6 | 3 % | ||
| Folic Acid | 0 % | ||
| Vitamin B12 | 0 % | ||
| Biotin | 0 % | ||
| Pantothenic Acid | 8 % | ||
| Phosphorus | 2 % | ||
| Iodine | 0 % | ||
| Magnesium | 2 % | ||
| Zinc | 2 % | ||
| Selenium | 3 % | ||
| Copper | 0 % | ||
| Manganese | 5 % | ||
| Chromium | 0 % | ||
| Molybdenum | 0 % | ||
| * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |||
List of Ingredients
- 16 servings of White Mushroom
- 8 servings of Mushrooms, shiitake, dried (1 mushroom)
- 2 servings of Vegetable oil, canola (1 tbsp)
- 1 serving of Carrots, raw (1 medium)
- 1.1 servings of Onions, raw (1 small)
- 2 servings of Garlic, raw (1 clove)
- 2 servings of Farro
- 2 servings of Farro
- 4 servings of Vegetable Broth
- 1.5 servings of Soup, chicken broth, canned, less/reduced sodium (1 cup)
- 1 serving of dry sherry
- 0.5 servings of Tomato Paste
- 1 serving of Sherry Vinegar
Recipe Description
Adapted from Smitten Kitchen
Food Comments
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