Barley And Vegetable Soup
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Barley And Vegetable Soup
  Barley    Vegetables    Soups  
Last updated 6/12/2012 1:07:11 AM. Recipe ID 33046. Report a problem with this recipe.
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      Title: Barley and vegetable soup
 Categories: None
      Yield: 1 Servings
 
    3/4 c  Medium pearl barley
     11 c  Vegetable stock
      2 tb Saute liquid (stock; wine or
           -water)
  1 1/2 c  Chopped onion
      1 c  Chopped carrots
    1/2 c  Chopped celery
      1 c  Thinly sliced mushrooms
           Salt to taste
    1/2 bn Parsley
 
  In response to the person requesting barley soup recipes: I saw this
  today on the Ask Dr. Weil website at www.drweil.com.
  
  It called for 2 tablespoons olive oil which I substituted with broth
  or wine to saute the veggies in (or a slight nonstick oil spray ). I
  would probably use a pretty flavorful veggie stock since the
  seasoning in this recipe is minimal...
  
  Barley has been cultivated since the Stone Age and has been fermented
  to make beer since not long after that. Like other cereal grains --
  wheat, millet, oats, corn and rye -- barley is a great source of
  fiber and carbohydrates, and can also be used to make cereal, bread
  and soup. Folk medicine uses barley in barley water, made by simply
  soaking barley in water, which is reputed to be a great tonic during
  convalescence. "Pearl" barley is the name of the grain when it's been
  polished, after the husk and bran have been removed. It's the form
  most commonly used in soups. Grains like barley keep well. Their bulk
  and comparative cheapness make them a useful staple, especially at
  this soup-worthy time of the year, so be sure to keep some in your
  cupboard.
  
  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 saute liquid in a large pot and add the onion,
  carrots, celery, and mushrooms. Cover and sweat 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 some chopped fresh parsley. Posted
  to fatfree digest V97 #285 by Kelly_Carney@amat.com on Dec 4, 1997
 




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Recipe ID 33046 (Apr 03, 2005)

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