2 cups split peas
6 cups water
2 14.5-ounce cans chicken broth (4 cups)
1/3 cup minced onion
3 large cloves garlic, minced
1 teaspoon sugar
2 teaspoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon parsley flakes
1/4 teaspoon white pepper
dash thyme flakes
1/2 cup barley
6 cups water
1 cup carrots, diced
1/2 stalk celery, diced
Rinse split peas. Place in a soup pot with 6 cups water, chicken broth, seasonings, lemon juice, and sugar.
Boil one minute then reduce heat and simmer for about 1 to 1/2 hours or until peas are tender.
Meanwhile, combine the barley with 6 cups of water in a saucepan. Boil one minute, then reduce heat and simmer for 1 1-1/2 hours or until most of the water has been absorbed.
When the mixture has thickened, puree the peas in a blender or using a stick blender until smooth. Alternately, if you like, you may
Drain the barley mixture using a colander or cheesecloth and add to the split peas. Stir in chopped carrots and celery and simmer 15 to 30 minutes til the carrots are tender, stirring occasionally.
Remove from heat, cover, and allow sit at room temperature 15 minutes before serving.
Makes 6 servings.
OR
BEEF AND BARLEY SOUP
1 lb stew beef or hamburger
8 cups water
1 pkg beef bouilliion
14 oz can of tomates
1 cup celery (chopped fine)
1 cup carrots
1 cup onoin
1/2 cup barley
1/4 cup parsley
salt and pepper to taste
garlic to taste (optional)
Brown beef In 2 tbls oil. Add 8 cups waater to pot and boil, then simmer 1 1/2 hours. Take out meat and shred (with hamburger you don't need to brown in oil or shred).
Dissolve bouillion in 1/2 cup of water. Add vegEtables and bouillion to pot. Add Barley, parsley spices and meat.
Simmer until barley is cooked.
OR
TURKEY VEGETABLE BARLEY SOUP
1 turkey carcass
4 qt. water
12 peppercorns
2 bay leaves
1 lb. pkg frozen vegetable medley (peas, carrots, beans鈥?
1 lb. pkg frozen corn
1 cup barley
2 tsp. salt
陆 tsp. pepper
录 tsp. parsley flakes
pinch thyme
Bring turkey carcass to boil in large pot (4 quart) of water. Add peppercorn and bay leaves. Simmer for 2-1/2 hours skimming the scum that floats to the top. Add lost water.
Strain resultant broth. Pick meat off of the bones. Shred and return to broth. Add vegetables, corn, barley, salt, pepper, parsley, and thyme.
Bring to boil, then reduce to simmer for 45 minutes. Skim as required.
OR
POLISH BARLEY SOUP
3/4 c. pearl barley
8 c. soup stock
1/2 c. butter
2 onions, chopped
2 carrots, diced
1 turnip, diced (if unavailable, use a large potato)
1 leek, chopped
1/2 c. chopped celery
2/3 c. sliced mushrooms
1 tsp. salt
1/8 tsp. pepper
4 tbsp. sour cream
Simmer barley in 1 1/2 cups of stock until tender; add butter gradually. Boil chopped vegetables until tender in the remaining stock, then add the cooked barley and seasoning. When ready to serve, add a dollop of sour cream on top of each serving.
Serves 6.
You can make plain broth of some beef bones and small amount of soup or stew beef in 2 quarts water (cold). When done (about 1 hour), use the broth as stock and cut the meat in very small pieces and add to soup to have a good beef-barley soup.
OR
MUSHROOM %26amp; BARLEY SOUP
3 qt. water
2 pkgs. dried mushrooms
1 sm. onion
Soup greens
1 stalk celery
3 carrots
1 potato
1 tbsp. salt
3 tsp. barley
1/2 lb. dried Lima beans
Take 2 quarts water; add salt, cut up mushrooms, onion, celery, soup greens and barley. Cover and bring to a boil. Lower flame and allow to simmer.
In second pot, take 1 quart water, carrots, potato and Lima beans and cook until all ingredients are soft. Strain into first pot and cook slowly for an additional 15 minutes
JMDoes anyone have a good soup recipe for barley?
Creamy Porcini Barley Soup
Ingredients
1/2 cup pearl barley
4 1/2 cups mushroom broth or reduced-sodium chicken broth divided
1 ounce dried porcini mushrooms
2 cups boiling water
2 teaspoons butter
1 tablespoon extra-virgin olive
1 cup minced shallots (about 4 medium)
8 cups sliced white mushrooms (about 20 ounces)
2 stalks celery finely chopped
1 tablespoon minced fresh sage or 1 teaspoon dried
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons all-purpose flour
1 cup dry-to-medium sherry
1/2 cup reduced-fat sour cream
1/4 cup minced fresh chives
Directions
Combine barley and 1 1/2 cups broth in a small saucepan. Bring to a boil over high heat; cover, reduce heat to low and simmer until the barley is tender, 30 to 35 minutes.
Meanwhile, combine porcinis and boiling water in a medium bowl and let soak until the mushrooms are soft, about 20 minutes. Line a sieve with paper towels, set it over a bowl and pour mushrooms and soaking liquid through it. Reserve the soaking liquid. Transfer the mushrooms to a cutting board and finely chop.
Heat butter and oil in a Dutch oven over medium-high heat. Add shallots and cook, stirring often, until softened, about 2 minutes. Add white mushrooms and cook, stirring often, until they have released their juices and started to brown, 8 to 10 minutes. Add the porcinis, celery, sage, salt and pepper and cook, stirring often, until beginning to soften, about 3 minutes. Sprinkle flour over the vegetables and cook, stirring, until the flour is incorporated, about 1 minute. Add sherry and cook, scraping up any browned bits with a wooden spoon, until most of the sherry has evaporated, about 1 minute.
Add the soaking liquid and the remaining 3 cups broth, increase heat to high and bring to a boil. Reduce heat and simmer, stirring occasionally, until the celery is tender and the soup has thickened, 18 to 22 minutes.
Add the cooked barley and continue cooking, stirring occasionally, until heated through, about 5 minutes. Stir in sour cream until incorporated. Garnish with chives.Does anyone have a good soup recipe for barley?
beef and barely soup .. veggie and barely soup
cook beef in a pot.. add veggies .. cook and soften add water or broth to cover and let simmer .. add barely later but becareful cuz a little goes along way
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