MUSHROOM, KALE, AND BARLEY SOUP
Be sure to use a good quality (or homemade) stock for this soup for best flavor. If you have to use broth or bouillon cubes, add some celery and carrots, at least, to better flavor the broth (add the carrots and celery with the onions in the recipe).
Provided by threeovens
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a medium saucepan of water to a boil and cook the barley until just tender, about 20 to 22 minutes; drain and reserve.
- Meanwhile, heat the oil in a soup pot, over medium high heat, and add the mushrooms and cook until browned; add the onions and garlic and cook until the onions are soft, about 12 to 15 minutes.
- Add the kle and cook until wilted; season with salt, pepper, and nutmeg.
- Stir in the stock, 2 cups water, and dried mushrooms; bring to a boil, then lower heat, cover, and cook until the dried mushrooms are tender, about 7 or 8 minutes.
- Stir in the reserved barley and heat through.
- Serve in shallow bowls with shaved cheese on top.
Nutrition Facts : Calories 572.9, Fat 17.9, SaturatedFat 2.9, Cholesterol 6.8, Sodium 394.7, Carbohydrate 85.8, Fiber 13.6, Sugar 17.3, Protein 30.5
BARLEY BEEF AND KALE SOUP
With the cold ontario weather coming soon I am preparing some soups ahead of time for fast meals. I froze this soup in individual portions for a quick meal for work. Great healthy and hearty dish.
Provided by franrobson
Categories Chowders
Time 1h19m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in heavy saucepan over medium heat.
- Add onion, stewing beef and mushrooms.
- Cook until meat is well browned.
- Add beef broth, red wine, barley, carrots and celery, thyme and salt and bring to boil.
- Reduce heat, cover and simmer 1 hour or until barley and meat are almost tender.
- Add kale.
- Cover and cook 5-10 minutes more or until kale is cooked.
Nutrition Facts : Calories 255.5, Fat 13.4, SaturatedFat 4.7, Cholesterol 38.3, Sodium 425.8, Carbohydrate 15, Fiber 3.5, Sugar 2.6, Protein 14.1
VERY EASY MUSHROOM BARLEY SOUP
I love mushroom barley soup and I was originally making one that took about 3 hours to cook. This one is so simple and easy and takes a third of the time. If you like mushroom barley soup, you will really like this. It's perfect for a cold winter night.
Provided by SANDI149
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper before serving.
Nutrition Facts : Calories 198 calories, Carbohydrate 24 g, Fat 9.9 g, Fiber 5.8 g, Protein 5.8 g, SaturatedFat 1.4 g, Sodium 27.7 mg, Sugar 3.6 g
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