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
CREAM OF DILL PICKLE SOUP
The mentioning of this soup often scares people away from trying it. I can assure you this soup is delicious. Especially when accompanied by a nice sandwich.
Provided by Captain K
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons butter in a pot over medium heat; cook and stir onion and dill pickle until onion is translucent and soft, 5 to 10 minutes. Add water and bring to a boil for about 30 seconds.
- Transfer pickle mixture to a blender; add dill pickle juice and dill. Blend mixture until smooth; add half-and-half and blend until smooth. Pour soup back into the pot.
- Stir celery salt into soup and bring to a simmer.
- Combine 1 tablespoon butter and flour together in a skillet over medium heat; cook and stir until roux is smooth and lightly browned, about 5 minutes. Stir roux into soup until thickened.
Nutrition Facts : Calories 149.9 calories, Carbohydrate 5.2 g, Cholesterol 39.7 mg, Fat 13.9 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 8.7 g, Sodium 153.1 mg, Sugar 0.8 g
CREAM OF WILD MUSHROOM AND BARLEY SOUP
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place a large heavy-bottomed Dutch oven over medium heat. Add the olive oil and heat to shimmering, then add the onion, garlic, and a pinch of salt. Cook until aromatic and just starting to soften, about 2 minutes.
- Add the mushrooms and rosemary and cook, stirring occasionally, until the mushrooms have given up most of their liquid and are beginning to brown, about 5 minutes.
- Add the flour and cook for 1 minute, stirring constantly. Add the red wine and stock to deglaze the pan, scraping with a wooden spoon to loosen the browned bits on the bottom. Bring to a boil and then reduce the heat to medium-low to maintain a gentle simmer. Add the barley and cook, stirring occasionally, until it's tender, about 1 hour.
- Stir in the oat milk. Taste and add salt and pepper if needed. Garnish with dill and serve.
CREAM OF BARLEY SOUP
This pureed soup is super fast to put together, though it takes a while to cook. It's well worth the effort. Serve it with some fresh bread to dip.
Provided by Sascha
Categories Grains
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all the ingredients except the cream in a pot and bring to a boil over high heat.
- Skim off and discard any foam that appears on the surface.
- Reduce the heat and simmer covered until the barley is tender, 1 to 1 1/2 hours.
- Discard the chicken carcass or ham bone if used.
- Puree the soup in an electric blender or food processor and return to the pot.
- Add the cream and heat.
Nutrition Facts : Calories 510.3, Fat 26.3, SaturatedFat 14.8, Cholesterol 90.5, Sodium 484, Carbohydrate 56, Fiber 9, Sugar 7.5, Protein 14.3
CHICKEN BARLEY SOUP
No question-this is my favorite barley soup! It's so filling that I serve it as a hearty main dish, and I have given the recipe to many of our friends and relatives. It simply tastes too good to keep to yourself! -Diana Costello, Marion, Kansas
Provided by Taste of Home
Categories Lunch
Time 1h35m
Yield 5 servings (about 1-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large stockpot, cook chicken in water until tender. Cool broth and skim off fat. Set chicken aside until cool enough to handle. Remove meat from bones; discard bones and cut meat into cubes. Return meat to pan along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1 hour or until vegetables and barley are tender. Discard bay leaf.
Nutrition Facts : Calories 259 calories, Fat 5g fat (0 saturated fat), Cholesterol 89mg cholesterol, Sodium 127mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
CREAM OF BARLEY WITH DILL SOUP
Categories Soup/Stew Dairy Appetizer Quick & Easy Barley Dill Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Cook shallots in butter with 1/2 teaspoon salt in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until beginning to brown, about 5 minutes. Add barley and cook, stirring frequently, 1 minute. Add broth and 3 cups water and boil, covered, until barley is tender, about 10 minutes.
- Pour broth through a medium-mesh sieve into a bowl and set aside half of barley mixture. Transfer broth and remaining barley mixture to a blender, then add 2 tablespoons sour cream and blend until very smooth (use caution when blending hot liquids). Return soup to saucepan, then stir in white pepper, remaining 1/2 teaspoon salt, and remaining barley mixture.
- Divide soup among serving bowls. Thin remaining tablespoon sour cream with remaining tablespoon water and drizzle over soup. Sprinkle with dill.
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