Old Fashioned Barley Soup Recipes

Steps:

• Sprinkle the beef evenly with 2 teaspoons salt and 1 teaspoon pepper.
• Heat the oil in a large skillet over high heat.
• Add in the meat a few pieces at a time and brown on all sides.
• Transfer the browned meat to the insert of a 5-7 quart slow cooker.
• Add the garlic, onions, mushrooms, and thyme to the same skillet over med-high heat and saute until the liquid from the mushrooms is evaporated.
• Transfer the contents of the skillet to the slow cooker.
• Add the carrots and celery to the slow cooker and stir to combine.
• Deglaze the skillet with the tomato paste and wine and allow the wine to reduce by about 1/4 cup, stirring up any browned bits from the bottom of the pan.
• Transfer the tomato mixture to the slow cooker and add the broth and barley.
• Cover the slow cooker and cook on LOW for 6-7 hours, until the beef and barley are tender.
• Season with salt and pepper, if needed before serving.

Steps:

• Place barley in a bowl, cover with tepid water.
• Let soak for 1 hour.
• (Do not use pearl barley for this soup).
• Place cold water, beef brisket, course salt in soup kettle.
• Add the drained barley.
• Bring to boil over low heat and skim the surface.
• Add 1/2 cup of cold water and continue to skim.
• This is important, as here lies the difference between a good-colour barley soup and another with a greyish and dirty colour.
• When all the scum has been removed, add the remaining ingredients.
• Bring to boil, cover, leaving a 1 in.
• opening.
• Simmer for 3 hours over low heat.
• Add 3 tbsp butter and the juice together with the rind of the lemon.
• Do not boil once the butter has been added.
• Served garnished with chopped parsley or chervil.

Steps:

• Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.

Steps:

• In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots, celery, onion and parsley; cover and simmer until meat and vegetables are tender, 30-40 minutes. Stir in peas; heat through.