Scottish Pearl Barley Vegetable Soup Food

BARLEY VEGETABLE SOUP

Steps:

• In a saucepan, combine the barley and 3 cups of vegetable stock.
• Bring to a boil over medium heat, cover, and simmer for 1 hour, or until the liquid is absorbed.
• Meanwhile, heat the olive oil in a large pot and add the onion, carrots, celery, and mushrooms.
• Cover and cook the vegetables for about 5 minutes, until they begin to soften.
• Add the remaining vegetable stock and simmer 30 minutes, covered.
• Add the barley and simmer 5 minutes more.
• Add salt to taste and ladle into bowls.
• Serve garnished with chopped fresh parsley.

SCOTTISH PEARL BARLEY VEGETABLE SOUP

Steps:

• Gently heat the olive oil in a large saucepan. Add the onion and leek and sauté for about 5 minutes until soft.
• Add the carrot, swede, tinned tomatoes, tomato paste, stock and herbs. Bring to a boil and simmer for 30 minutes.
• Add the pearl barley and cook for about 10 minutes or until soft.
• Season to taste before serving.

SCOTCH BARLEY SOUP

Steps:

• Place the bones and water in a large saucepan or stockpot and bring to a boil over high heat. At the boil, skim off and discard any residue that rises to the surface of the water and continue to do so for the next 5 minutes. Then reduce the heat to low, cover and cook for 1 hour.
• Skim again and discard any surface fat and scum. Add the barley and bring to a boil. Cover and cook over low heat for 45 minutes.
• Using tongs or a skimmer, remove the bones from the pot and set them aside. Add the remaining ingredients to the pot and bring the mixture to a boil. Boil gently, covered, for 30 minutes. Meanwhile, when the reserved bones are cool enough to handle, pick any meat from them and add it to the pot.
• Serve the soup in large bowls, sprinkling each serving with a little Worcestershire sauce, if desired.

RED LENTIL AND BARLEY SOUP

Steps:

• Heat oil in a large saucepan over medium heat.
• Add onion, carrots, celery, and garlic.
• Cook, stirring frequently, 5 minutes.
• Add remaining ingredients to saucepan. Bring mixture to a boil, then reduce heat to medium-low, cover, and cook 1 hour.
• Remove and discard bay leaves before serving.

WINTER VEG AND BARLEY SOUP

Steps:

• Heat the butter in a pan and add all of the veg. Cook over a medium heat for about 5 minutes until the veg has just started to soften.
• Stir in the bay leaves, thyme, pearl barley, white wine, stock and tomato puree. Bring to a simmer and cook for about 45 minutes until the vegetables are very tender and the pearl barley is soft.
• Remove the bay leaves and thyme stalk and stir in the chopped parsley. season to taste and serve hot.