UNCLE BILL'S LIGHT VEGETABLE SOUP
I have been making this recipe for many years, easy to make, very tasty. Good for any kind of weather and it is healthy for you.
Provided by William Uncle Bill
Categories Stocks
Time 55m
Yield 12-14 serving(s)
Number Of Ingredients 17
Steps:
- In a large cooking pot, add broth, water and chicken soup base and bring to boil.
- In the meantime, in a frying pan on medium-high heat, melt butter, add onions and saute for 5 minutes or until translucent.
- Add tomatoes and cook until reduced and sauce starts to thicken, about 10 minutes; set aside.
- To the cooking pot, add carrots, potatoes, garlic, white pepper, salt, chili powder, hot red pepper flakes, dried dill weed and pasta and cook until pasta is el dente, about 10 minutes.
- Add onion/tomato sauce, celery and tiny peas and cook for another 5 minutes.
- Adjust seasonings to taste.
- Serve soup hot.
- Refrigerate any unused portions.
- You can use all water instead of chicken broth or vegetable broth. Use 1 vegetable bouillon cube or 1 teaspoon of chicken soup base for each 2 cups of water.
- You can also use a small penne pasta of your choice, or pearl barley, macaroni or basmati rice instead of small shell pasta.
MUSHROOM BARLEY SOUP
Make and share this Mushroom Barley Soup recipe from Food.com.
Provided by BoxOWine
Categories Grains
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- remove stems from mushrooms.
- slice caps and set aside.
- chop stems.
- melt butter in heavy large soup pot over medium heat.
- do not let butter brown.
- add onion, leek, carrrots, celery, and garlic.
- saute until tender, about 8 minutes, stirring constantly.
- add mushrooms, cook 2 minutes.
- add chicken stock, barley, potato, and bay leaves.
- bring to boil over high heat, reduce to low heat, cover and simmer about 35 minutes.
- season to taste with salt and pepper.
- remove bay leaves and discard.
Nutrition Facts : Calories 238.3, Fat 10.1, SaturatedFat 5.5, Cholesterol 20.3, Sodium 1141.5, Carbohydrate 26.6, Fiber 4.9, Sugar 4.9, Protein 11.7
CREAMY MUSHROOM BARLEY SOUP
Taken from the Campbell's web site a few years back. Haven't tried it yet, but it's real simple and it's just doctoring up their canned soup to make it more homemade.
Provided by jonesies
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in saucepan.
- Add mushrooms and onion and cook until tender.
- Add barley and cook until lightly browned.
- Add soup, water, thyme and pepper.
- Heat to a boil.
- Cover and cook over low heat 40 minutes or until barley is done.
- Garnish with parsley.
Nutrition Facts : Calories 80.6, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 32, Carbohydrate 9.8, Fiber 2.2, Sugar 1.1, Protein 1.9
UNCLE BILL'S FRENCH MUSHROOM SOUP
The original recipe appeared on Mushrooms Canada website. I made some changes to enhance the soup. This is easy to make and has a very pleasant mushroom flavor.
Provided by William Uncle Bill
Categories Onions
Time 42m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Rinse both mushrooms in cold water and immediately pat dry with paper towels.
- Cut mushrooms into quarters and then slice thinly, 1/8 inch thick.
- In a large heavy bottom soup pot, melt butter on medium heat.
- Add mushrooms and saute for 5 to 6 minutes or until liquid from the mushrooms has mostly evaporated.
- Sprinkle flour over mushrooms and cook for 1 minute, stirring often.
- Gradually stir in chicken broth, water and chicken soup base and bring to boil, about 5 minutes, stirring often so the bottom does not burn.
- Add thyme, bay leaf and green onions.
- Reduce heat, cover and simmer for 20 minutes.
- Remove bay leaf and discard.
- In a mixing bowl, whisk together egg yolks and whipping cream.
- Slowly add 1 cup of hot broth mixture from the soup pot to the egg/cream mixture, whisking constantly until incorporated. This prevents the egg yolks from cooking.
- Return mixture to the soup pot, adding slowly and whisking all the time while adding.
- Heat over low heat until hot, about 5 minutes.
- Add white pepper to taste.
- Serve soup sprinkled with minced parsley.
UNCLE BILL'S FRESH YOUNG PEA & VEGETABLE SOUP
I wanted to make a light style soup using many of the fresh veggies that are available at this time. This soup is easy to make and tastes so good.
Provided by William Uncle Bill
Categories Potato
Time 39m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- In a cooking pot on medium-high heat, melt butter and add olive oil.
- Add chopped onions and saute' on medium-high heat for 5 minutes.
- Add garlic and saute' for another 2 minutes.
- Add chicken broth and water and bring to boil.
- Add chicken soup base, cubed nugget potatoes, and cook for 4 minutes.
- Add carrots, dill weed, parsley and continue to cook for another 5 minutes or until carrots are just tender, but still firm.
- Add cauliflower, celery, young peas, red pepper, green onion, white pepper, seasoning salt, Idaho potato flakes and cook for another 3 to 4 minutes.
- Reduce heat and add whipping cream slowly, stirring all the while when adding.
- Adjust seasonings to taste.
- Remove soup from heat and let stand for 10 minutes before serving.
- Refrigerate any unused portions.
Nutrition Facts : Calories 256, Fat 12.6, SaturatedFat 6.7, Cholesterol 31.8, Sodium 484.1, Carbohydrate 29.4, Fiber 6, Sugar 6.4, Protein 7.9
UNCLE BILL'S BROCCOLI SOUP
A delicious creamy soup and very easy to make. I developed this soup over 20 years ago and it has been a favorite.
Provided by William Uncle Bill
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a saucepan over medium-high heat, melt butter.
- Add onions, carrots, garlic and cook for 5 minutes or until softened, stirring occasionally.
- In a medium size cooking pot, add water and chicken soup base and bring to boil.
- Add precooked onion/carrot/garlic to soup.
- Add broccoli florets, reserving (6- 8 pieces) of broccoli florets to be added near the end of cooking.
- Reduce heat and simmer covered, until broccoli is tender, about 15 to 20 minutes.
- In a blender or food processor, puree' soup in batches and return to cooking pot.
- Stir in half and half cream and remaining broccoli florets.
- In a cup, mix together flour and 1/4 cup water to form a thin liquid.
- Bring soup to boil; add flour mixture to thicken soup as desired, stirring constantly.
- Add soy sauce, black pepper and stir well.
- Garnish with chopped parsley when serving.
- You can also use some carrot curls for garnish.
- Serve soup hot or cold.
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.
UNCLE BILL'S SPECIAL CREAMY POTATO SOUP
Make and share this Uncle Bill's Special Creamy Potato Soup recipe from Food.com.
Provided by William Uncle Bill
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan or a medium cooking pot, add potatoes, cover with water; bring to boil, reduce heat, cover and cook for about 10 minutes. The potatoes will not be fully cooked and that is fine.
- Drain and transfer to a large cooking pot.
- In a large frying pan, on medium-high heat, melt 1/4 cup of butter.
- Add sliced onions, stir and cook until onions are translucent, about 3 minutes.
- Add flour and stir well to coat onions.
- Add leeks, celery and garlic and fry for about 2 minutes, stirring occasionally.
- Transfer the onion-leek mixture to the large cooking pot.
- Add chicken broth, bring to boil, reduce heat and cook for about 3 minutes.
- Add the milk, whipping cream, salt, pepper, thyme, and celery seeds.
- Bring the soup to boil, reduce heat and cook for 2 minutes.
- Remove from heat and let cool for 5 minutes.
- In a food processor or blender, puree soup in batches until smooth and return to the cooking pot. You may also use an immersion blender.
- Add grated cheese and bring to just boil or until cheese melts.
- Adjust seasonings to taste.
- Serve soup hot.
- Refrigerate any unused portion ot the soup.
MUSHROOM BARLEY SOUP
We ordered out soup the other day and it was mushroom barley soup - I got 2 slices of mushrooms - my co-worker and I stood there - whats this - and there where peas in my soups whats up with that - well I made my mushroom barley soup and we all enjoyed some true comfort soup - I was going to take a photo - but it was gone before I could - enjoy
Provided by Ravenseyes
Categories Grains
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Chunk chop your fresh button mushrooms.
- In a food processor place your dried mushrooms and pulse until you acquire a small chop look - make sure to sweep up all the powder that has come up the sides of the processor - place in a bowl cover with 2 cups boiling water allow 30 minutes for mushrooms to absorb water. Cover bowl with plastic wrap and place a small plate on top to push down the mushrooms.
- In a medium pot add 1 tbsp extra virgin olive oil - come to medium high heat - add onions, garlic, celery, carrot and sweat for 5 to 10 minutes add button mushrooms and brown slightly.
- Add your soaking mushrooms, water and all. Add barley cover with vegetable stock, add bay leaf and thyme. Cover and cook over low heat for 1 hours Check for fluid levels - if it appears you need more fluids add a cup of water. Season with salt and pepper to your taste (I use kosher salt and 1 tsp fresh ground pepper).
- Stir occasionally and add wine cook for 10 minutes after adding wine. Serve with a nice side salad - thick slice of bread and a glass of the red wine -- Enjoy.
Nutrition Facts : Calories 140.6, Fat 0.9, SaturatedFat 0.2, Sodium 17.7, Carbohydrate 23.9, Fiber 5.6, Sugar 3.3, Protein 6.2
UNCLE BILL'S CREAMY MUSHROOM BARLEY SOUP
This soup is one my Uncle Bill used to make, and it's so very tasty. I can eat several servings of this at a time!
Provided by ReeLani
Categories Vegetable
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Sauté mushrooms, onion and green pepper in butter or margarine.
- Blend in flour and continue cooking over medium heat until flour is browned.
- Gradually add broth and milk.
- Stir until thickened.
- Add barley, Worcestershire sauce, salt, parsley and pepper.
- Bring to a boil over medium heat, stirring frequently.
- Reduce heat, cover, and simmer 10-12 minutes or until barley is tender, stirring occasionally.
Nutrition Facts : Calories 245.7, Fat 12, SaturatedFat 6.6, Cholesterol 31.6, Sodium 715.9, Carbohydrate 27.4, Fiber 6.5, Sugar 3.6, Protein 10.1
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