YOGURT OR BUTTERMILK SOUP WITH TOASTED BARLEY
I was cleaning out the refrigerator as well as my pantry when I put together this refreshing summer soup. If you can't get organic or Greek yogurt, free of gums and stabilizers, use buttermilk.
Provided by Martha Rose Shulman
Categories dinner, lunch, soups and stews, appetizer, main course, side dish
Time 2h20m
Yield Serves six
Number Of Ingredients 13
Steps:
- Heat a heavy, medium-size saucepan over medium-high heat, and add the barley. Stir or shake in the pan until it begins to smell toasty, about five minutes. Add the water and salt (to taste, about 1/2 teaspoon), and bring to a boil. Reduce the heat, and simmer until tender, about 45 minutes. Remove from the heat, drain and set aside.
- While the barley is cooking, place the cucumber in a bowl and sprinkle with salt. Toss and place in a strainer set over the bowl. Allow to drain for 30 minutes. Rinse well and drain on paper towels.
- Combine all the ingredients except the mint. Season to taste with salt and pepper. Chill for one hour or longer. Serve, garnishing each bowl with the mint.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 1 gram, Carbohydrate 22 grams, Fat 3 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 759 milligrams, Sugar 13 grams
TURKISH BARLEY AND BUTTERMILK (OR YOGURT) SOUP
From Frances Moore Lappe's "Diet for a Small Planet". She says that she once demonstrated this and the moderator could not stop eating it for the entire program. About as simple as it gets.
Provided by zeldaz51
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a heavy pot and saute onions until translucent.
- Add barley and saute, stirring lightly, until translucent and slightly toasty-smelling.
- When onion is well browned, add stock and cook until barley is well done, 45 minutes to an hour (or 25 minutes in a pressure cooker).
- Remove from heat, let cool a bit, and slowly add buttermilk and more stock to thin it if necessary. Sprinkle in dill and add butter or margarine.
Nutrition Facts : Calories 302, Fat 9, SaturatedFat 1.8, Cholesterol 4.9, Sodium 137.2, Carbohydrate 46.7, Fiber 9.2, Sugar 9.4, Protein 10.6
TURKEY-BARLEY SOUP
This is a fabulous recipe, especially when made with my Rescued Turkey Stock (#24576). It also freezes very well.
Provided by Lennie
Categories Lunch/Snacks
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, heat oil and saute onions, carrots, celery and mushrooms; sprinkle thyme on veggies and continue to saute until softened, about 6 to 8 minutes.
- Pour turkey stock into a large pot (if you have less than 8 cups of stock, add water to make up difference) and whisk in the tomato paste; stir in sauteed veggies; turn heat to high.
- Stir in barley, vinegar, salt and pepper.
- When soup comes to a boil, turn heat down to a simmer and cook, covered, for about 1 hour, or until barley is tender.
- Stir in turkey meat and continue to simmer just until soup is heated through.
Nutrition Facts : Calories 82.2, Fat 2.8, SaturatedFat 0.3, Sodium 458.9, Carbohydrate 12.6, Fiber 3.3, Sugar 3.6, Protein 3.2
BARLEY AND BUTTERMILK SOUP
This can be made vegetarian by using olive oil and vegetable broth. Adapted from a recipe at http://community.livejournal.com/what_a_crock/790512.html
Provided by DrGaellon
Categories Grains
Time 6h40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in large saucepan. Add onions and saute until soft and translucent, 3-5 minutes. Add garlic and saute until fragrant, about 1 minute.
- Place onions and garlic into slow cooker with celery, beef broth, chicken broth and barley. Cook on low 4-6 hours, until barley is tender.
- Stir in buttermilk and dill. Continue cooking until heated through, about 30 minutes. Remove and discard celery. Serve with additional dill sprinkled on top.
Nutrition Facts : Calories 192, Fat 6.3, SaturatedFat 3.1, Cholesterol 14.2, Sodium 703.7, Carbohydrate 26.3, Fiber 4.8, Sugar 6.1, Protein 9.4
HOT YOGURT SOUP WITH BARLEY AND CILANTRO
In the Middle East, yogurt is used in hot dishes as well as cold. To stabilize the yogurt so that it doesn't curdle when it cooks, you stir in a little cornstarch. This simple soup is both comforting and light, and it's good at any time of year. At this time of year I'd serve it warm but not simmering hot.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring often, until the onion is tender and beginning to color, about 10 minutes. Add the garlic and the barley and stir together until the garlic smells fragrant, about 30 seconds to a minute. Add the stock and salt to taste (depending on the saltiness of the stock), and bring to a boil. Reduce the heat to low, cover and simmer 40 minutes, or until the barley is tender.
- In a small bowl, combine the cornstarch and 2 tablespoons water and stir until the cornstarch is dissolved. Whisk into the yogurt. Off the heat, whisk this mixture into the soup. Return to low heat and bring to a bare simmer, stirring. Do not boil. Add salt to taste and a generous amount of pepper. Stir in the cilantro, and season with fresh lemon juice if desired (or squeeze a few drops over each bowl). Serve hot or warm, garnished with thin rounds of lemon.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 4 grams, Carbohydrate 28 grams, Fat 6 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 669 milligrams, Sugar 11 grams
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