SARAH'S POTATO BARLEY SOUP
Wonderful fall weather soup! We have it for supper with bread and butter and we're stuffed! Leftovers freeze well, just add about a cup of broth when you reheat it.
Provided by Sarah_Ont
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute the onions, garlic and potatoes in a little bit of the broth for about 5 minutes or till softened.
- Add everything else and cook for about 45 minutes.
- Take out bay leaves before serving!
Nutrition Facts : Calories 173.5, Fat 1, SaturatedFat 0.2, Cholesterol 0.8, Sodium 1713.2, Carbohydrate 36.6, Fiber 6.8, Sugar 2.9, Protein 5.9
CREAMY POTATO BARLEY SOUP
Steps:
- Add the barley and water to a large saucepan; bring to a boil, then cover and simmer until the barley is cooked.
- Add the bacon to a heavy-bottomed pot, like a dutch oven, and cook it; remove it with a slotted spoon and reserve the bacon grease.
- Add the butter to the same pot. Once it's melted, add the onion, carrot, leeks, and parsley and sauté for 5 minutes or until soft.
- Next, add the chopped potatoes, chicken broth and salt and bring the soup to a boil. Then, reduce the heat to a simmer, cover the pot and cook the soup for 15 minutes, or until the potatoes can easily be pierced with a fork.
- Pour in the half and half and milk and stir. Then, scoop HALF of the soup into a high powder blender and blend until smooth. Pour back into the pot, then add the cooked barley and bacon back in. Season with salt and pepper to taste and enjoy!
Nutrition Facts : Calories 411 kcal, Sugar 6 g, Sodium 1532 mg, Fat 13 g, SaturatedFat 7 g, TransFat 1 g, Carbohydrate 66 g, Fiber 10 g, Protein 12 g, Cholesterol 30 mg, UnsaturatedFat 4 g, ServingSize 1 serving
BARLEY SOUP WITH POTATOES AND CARROTS
From the "Good and Garlicky Thick and Hearty Soup-Satisfying More than Minestrone Italian Soup Cookbook". I found this recipe on the Fine Cooking site and immediately bought the cookbook. My favorite soup.
Provided by Dona England
Categories Vegetable
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Bring the broth to a boil in a large soup pot over medium-high heat.
- Stir in the barley, 1/4 cup at a time.
- Reduce the heat to a very slow but steady simmer.
- Cover and cook until the barley is almost tender, about 30 minutes.
- Heat the oil and butter in a medium size skillet over med-high heat.
- Add the onion, celery, parsley, marjoram and rosemary and saute until the onion begins to turn golden, about 5 minutes.
- Transfer the mixture to the soup pot with the barley, scraping out the skillet with a rubber spatula.
- Add the potatoes and carrots and cook until tender, about 30 minutes.
- Season with salt and pepper.
- Serve in warmed bowls with a sprinkling of grated parmesan.
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