- Difficulty: Easy
- Cost: Economic
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Seasonality: Fall, Winter
- Energy 178.35 (Kcal)
- Carbohydrates 38.91 (g) of which sugars 6.07 (g)
- Proteins 8.32 (g)
- Fat 2.58 (g) of which saturated 0.44 (g)of which unsaturated 0.19 (g)
- Fibers 6.84 (g)
- Sodium 310.32 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Notes and Variations
You can use cultivated fresh mushrooms (champignon, pleurotus, cardoncelli, pioppini, etc.), fresh or dried porcini mushrooms, or a frozen mix.
You can use the pumpkin variety you prefer; if using hokkaido pumpkin, you can leave the skin on.
You can replace barley with farro. Cooking times (for both barley and farro) depend on the type used.
Adjust the thickness of the soup by adding more or less broth, according to your taste.
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