DILLED VEGETABLE BARLEY SOUP
You can cook up a chicken or turkey carcass, or add stock and leftover turkey. Great way to end the Thanksgiving or Christmas turkey. I lost this recipe and spent two months searching for it. When it fell out of an unexpected book, I was thrilled and made the soup right away. If you like barley and mushrooms, you will love this soup.
Provided by Karen Riches
Categories Barley Soup
Time 2h30m
Yield 12
Number Of Ingredients 14
Steps:
- Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes.
- Melt the butter in a large pot over medium heat. Stir in the onion, salt, and bay leaves. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the carrot and celery; cook for 5 more minutes. Pour in the wine and bring to a boil over high heat. Add the mushrooms, dill, soy sauce, turkey broth, and cooked barley; season to taste with pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer 1 1/2 hours.
Nutrition Facts : Calories 100.5 calories, Carbohydrate 16.6 g, Cholesterol 6.5 mg, Fat 1.7 g, Fiber 3.3 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 1002.2 mg, Sugar 2.2 g
BARLEY SOUP WITH GREENS, FENNEL, LEMON, AND DILL
Provided by Anna Thomas
Categories Soup/Stew Appetizer Sauté Vegetarian High Fiber Dinner Lunch Barley Fennel Kale Spinach Healthy Chard Dill Lemon Juice Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 15
Steps:
- Bring 4 cups water, 2 cups broth, barley, and 1 scant teaspoon sea salt to boil in large pot. Reduce heat to medium-low, cover, and simmer until tender, about 40 minutes.
- Meanwhile, heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add onions, sprinkle with sea salt, and sauté until golden brown, stirring often, about 15 minutes. Add sautéed onions and remaining 6 cups broth to pot with barley. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill. Rewarm before continuing.
- Add kale and chard to soup. Simmer until greens are tender, about 15 minutes. Add spinach, green onions, dill, fennel fronds, and mint; simmer 5 minutes. Add 1 tablespoon lemon juice. Season soup with sea salt, pepper, and additional lemon juice, thinning with more broth, if desired.
- Divide soup among bowls. Sprinkle feta cheese over, drizzle with oil, and serve.
VEGETABLE DILL SOUP
I don't remember where I got this recipe but it is a great fresh tasting spring and summer soup. Even my children like it! Serve with a crusty bread and an icy drink for a light meal.
Provided by ann2boys
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Add olive oil to large pot. Heat to a moderate temperature. Add onions, celery, and carrots. Saute, stirring 6-8 minutes. Don't brown onions.
- Add tomatoes, potatoes, stock, salt and pepper. Cover and bring to a boil. Reduce to low. Simmer 25 minutes.
- Add dill, beans, peas and cauliflower. Return to boil. Reduce heat.
- Simmer 15 minute or until vegetables are barely tender. Serve hot.
Nutrition Facts : Calories 210.1, Fat 7.9, SaturatedFat 1.4, Cholesterol 4.8, Sodium 731.1, Carbohydrate 28.8, Fiber 5.1, Sugar 9, Protein 7.9
DILLED MUSHROOM SOUP
Delicious, fine with family lunch or supper or a winning first course when there's company for dinner.
Provided by echo echo
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sauté onion in a medium saucepan over medium heat 5 minutes until soft.
- Add the mushrooms through dill.
- Cover and simmer 15 minutes on medium-low heat.
- Add the bouillon and heat through.
- Season with salt to taste.
- Serve in soup cups each topped with 2 Tbs sour cream.
Nutrition Facts : Calories 217.1, Fat 15.8, SaturatedFat 9.5, Cholesterol 35.5, Sodium 1447.6, Carbohydrate 10.2, Fiber 1.4, Sugar 4.6, Protein 5.5
VEGETARIAN BARLEY-VEGETABLE SOUP
Make and share this Vegetarian Barley-Vegetable Soup recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Low Protein
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, melt butter over medium-high heat.
- Add onion, carrot and celery and saute until softened.
- Add water, tomatoes, salt, basil, thyme and pepper; bring to a boil.
- Stir in barley.
- Lower heat and cover.
- Gently simmer for 1-1/2 hours or until barley is tender.
- Stir in frozen green beans during the last 10 minutes of cooking.
- Remove from heat and stir in dill weed.
- Serve warm.
VEGETABLE BEAN BARLEY SOUP
This hearty soup is as filling as it is comforting. Full of zucchini, barley, tomatoes and carrots, it's one recipe that people always ask me for.
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, saute the onion, basil and dill in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in the broth, water, carrots and barley. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add the pork and beans, zucchini, salt and pepper. Cover and simmer 10-15 minutes longer or until vegetables and barley are tender. Just before serving, stir in tomatoes and vinegar; heat through.
Nutrition Facts : Calories 218 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 1003mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 9g fiber), Protein 9g protein. Diabetic Exchanges
CREAM OF BARLEY AND DILL SOUP
Have lots of dill at the moment as the stores won't sell just one sprig. :-) That sent me looking for new recipes to use up my bounty. I just love barley in soups so this appealed to me.
Provided by justcallmetoni
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Over moderate heat, begin to saute the shallots with oil in a large sauce pan or stockpot. Cook for 5 minutes or so until the shallots are tender and have begun to brown. If the shallots begin to dry, add a tablespoon or so of water.
- Add the barley to the pot and cook for 1 minute, stirring frequently. Pour broth and 3 cups of water into the pot. Cover with lid and cook 10-15 minutes until the barley is tender. (Check the package instructions for suggested cooking time.).
- If you are adding the carrots, cook in a separate saucepan in water for 5 minutes until tender but firm.
- Pour barley and broth into a colander sitting in a larger bowl to collect liquid. Take half the barley and shallots, all of the liquid and 2 tablespoons of sour cream and place in a blender. Puree until smooth.
- Transfer the contents of the blender back to the pot. Add whole/unblended barley and shallots (and carrots if using) to the creamed mixture and stir until well mixed. Season with salt and pepper to taste.
- Divide soup among serving bowls. Thin remaining tablespoon sour cream with remaining tablespoon water and drizzle over soup. Sprinkle with dill.
Nutrition Facts : Calories 188.5, Fat 4.5, SaturatedFat 1.4, Cholesterol 4.4, Sodium 813.5, Carbohydrate 32.7, Fiber 6, Sugar 0.4, Protein 5.9
DILLED VEGETABLE BARLEY SOUP
You can cook up a chicken or turkey carcass, or add stock and leftover turkey. Great way to end the Thanksgiving or Christmas turkey. I lost this recipe and spent two months searching for it. When it fell out of an unexpected book, I was thrilled and made the soup right away. If you like barley and mushrooms, you will love this soup.
Provided by Karen Riches
Categories Barley Soup
Time 2h30m
Yield 12
Number Of Ingredients 14
Steps:
- Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes.
- Melt the butter in a large pot over medium heat. Stir in the onion, salt, and bay leaves. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the carrot and celery; cook for 5 more minutes. Pour in the wine and bring to a boil over high heat. Add the mushrooms, dill, soy sauce, turkey broth, and cooked barley; season to taste with pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer 1 1/2 hours.
Nutrition Facts : Calories 100.5 calories, Carbohydrate 16.6 g, Cholesterol 6.5 mg, Fat 1.7 g, Fiber 3.3 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 1002.2 mg, Sugar 2.2 g
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