Coriander Barley Leek Soup Recipes

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

Very Easy Mushroom Barley Soup image

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

Ingredients

¼ cup olive oil
1 cup chopped onion
¾ cup diced carrots
½ cup chopped celery
1 teaspoon minced garlic
1 pound sliced fresh mushrooms
6 cups chicken broth
¾ cup barley
salt and pepper to taste

BEEF BARLEY SOUP WITH LEMON

With a higher ratio of broth to barley than one usually sees, and the addition of plenty of fresh baby spinach, this beef barley soup is a little lighter than most of its kind. However, it's still a substantial, satisfying meal that gets a heady aroma from spices (coriander, cumin and paprika) and a brightness from lemon. If you like your meals with a kick, top this with thinly sliced jalapeño, which will wilt slightly from the heat of the soup. Leftovers freeze perfectly for at least three months, though if using the jalapeño, don't add it until serving time.

Provided by Melissa Clark

Categories dinner, lunch, soups and stews, appetizer, main course

Time 3h30m

Yield 8 servings

Number Of Ingredients 25

Beef Barley Soup With Lemon image

Steps:

Season beef with 1 teaspoon salt and 1/2 teaspoon pepper. Let mixture stand for 30 minutes to 1 hour at room temperature.
Heat 2 tablespoons oil in a large pot over medium-high heat. Add meat and cook in batches, turning occasionally, until well browned, 8 to 10 minutes per batch. Drizzle in additional oil if the pan seems dry. Transfer the browned meat to a paper-towel-lined plate to drain.
Add leek, celery, fennel and garlic to the pan; cook until soft, about 7 minutes, adjusting the heat if necessary to prevent burning. Push the vegetables to one side, and, if the pan looks dry, add a bit more oil. Add tomato paste and spices to the cleared spot and cook until tomato paste is darkened and caramelized, 1 to 2 minutes. Stir together vegetables and tomato paste.
Return meat to the pot. Pour in stock and 8 cups water. Using kitchen string, tie sage, rosemary and bay leaves into a bundle and drop into pot. Bring the liquid to a simmer over medium heat. Cook, partly covered, for 1 hour.
Stir in the carrots, parsnips, turnips, barley, 1 teaspoon salt and remaining 1/2 teaspoon pepper. Simmer until barley is cooked through and meat is tender, 45 minutes to 1 hour more. Pull herb bunch from pot and discard.
Stir spinach and parsley into pot until wilted, 2 to 3 minutes (kale may take a few minutes longer), then stir in lemon zest and juice. If soup is too thick, thin it with a little water. Taste and adjust seasonings, if necessary. Serve with chiles, if you like.

Nutrition Facts : @context http, Calories 320, UnsaturatedFat 6 grams, Carbohydrate 43 grams, Fat 9 grams, Fiber 10 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 809 milligrams, Sugar 10 grams, TransFat 0 grams

Ingredients

1 pound beef stew meat, cut into 1/2-inch cubes
2 teaspoons kosher salt, more as needed
1 teaspoon black pepper, more as needed
2 tablespoons olive oil, more as needed
3 small or 2 large leeks, thinly sliced
3 celery stalks, diced
1 fennel bulb, diced
4 garlic cloves, finely chopped
1 tablespoon tomato paste
3/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
Large pinch cayenne, optional
1 quart beef or chicken stock
3 sage sprigs
2 rosemary sprigs
2 bay leaves
2 carrots, peeled and cut into 1/2-inch chunks
2 parsnips, peeled and cut into 1/2-inch chunks
2 large turnips, peeled and cut into 1/2-inch cubes
3/4 cups pearled barley
8 ounces/8 cups baby spinach or baby kale
1/4 cup chopped parsley
Finely grated zest of 1 small lemon, plus fresh lemon juice to taste
Thinly sliced jalapeños or other chiles, for serving (optional)

BARLEY LEEK SOUP

Bought some leeks and then I thought, "What now?" Here's what happened and now it's a staple item here. If you hate celery, leave it in large sections that you can fish out later.

Provided by Honeywine

Categories Vegetable

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

Barley Leek Soup image

Steps:

Clean the sliced leeks by letting them float in a bowl of water for a few minutes and letting any dirt or grit fall to the bottom.
Put all the ingredients EXCEPT the barley into a large pot and simmer.
Once the leeks and celery have become translucent and soft (approximately 40 mins.), add the barley stirring occasionally until tender (approximately 45 mins.).
Season to taste before serving.

Nutrition Facts : Calories 89, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.2, Sodium 762.9, Carbohydrate 18.1, Fiber 3.3, Sugar 2.3, Protein 3.3

Ingredients

2 vegetable bouillon cubes
1 (2 ounce) packet dry vegetable soup mix (such as Lipton)
1/2 cup barley
2 leeks, sliced finely
2 tablespoons soy sauce
2 stalks celery, diced
2 large carrots, diced
2 1/2 quarts water
cajun seasoning, to taste
sea salt, to taste