Dutch Barley Soup Dessert Recipes
DUTCH BARLEY SOUP DESSERT
I grew up in a very Dutch community in Iowa. This is from one of my hometown's community cookbooks. Looks similar to rice pudding. Posted for ZWT6.
Provided by noway
Categories Dessert
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Bring the pearl barley, water, and raisins to a boil.
- Lower heat and simmer for 1.5 hours or until barley and raisins are tender.
- Add sugar, peaches with juice, and prunes (optional).
- Boil about 10 minutes.
- Let cool. The dessert will thicken when cold.
Nutrition Facts : Calories 307.5, Fat 0.8, SaturatedFat 0.1, Sodium 12, Carbohydrate 74.8, Fiber 8.2, Sugar 42.7, Protein 5.3
DUTCH OVEN BEEF BARLEY SOUP
Curling is a favorite winter sport around here. And this cozy, beefy dish is one of the best Dutch oven soup recipes to warm up with after a day on the ice. -Joanne ShewChuk, St. Benedict, Saskatchewan
Provided by Taste of Home
Categories Lunch
Time 4h20m
Yield 9 servings (about 2 quarts)
Number Of Ingredients 14
Steps:
- In a Dutch oven or soup kettle, place soup bones, water, onion, bouillon, vinegar, salt, pepper and bay leaves. Slowly bring to a boil; skim foam with a slotted spoon. Reduce heat; cover and simmer for 3-4 hours. Discard bay leaves. Set bones aside to cool; remove meat from bones and dice. Skim fat from the broth surface. Add meat, carrots, celery, potatoes, barley, thyme and dill. Cover and cook for 1 hour or until barley and vegetables are tender.
Nutrition Facts :
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