Weeknight Barley Soup Recipes
BEEF BARLEY SOUP
Give homemade beef stock a chance to shine in this classic, comforting soup recipe.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 9
Steps:
- In a 6-quart soup pot, heat 2 teaspoons of the olive oil over medium-high heat. Add the meat and brown evenly, about 5 minutes. Using a slotted spoon, transfer the meat to a paper towel-lined plate.
- Reduce the heat to medium. Add the remaining oil and the onion and cook until the onion is soft and translucent, about 10 minutes, scraping the pot to loosen any brown bits.
- Add the carrots and garlic and sweat 5 minutes, stirring occasionally. Add 1/2 cup of stock and scrape the bottom of the pot. Add the remaining stock, the meat, barley, and thyme and bring to a boil.
- Reduce the heat and simmer, skimming the pot occasionally, until the barley is cooked and the meat is tender, about 50 minutes.
- Ladle into deep bowls and serve, garnished with parsley.
WEEKNIGHT BARLEY SOUP
Make and share this Weeknight Barley Soup recipe from Food.com.
Provided by ellie3763
Categories Grains
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in a large pot.
- Add onions, carrots and button mushrooms to pot, and saute until soft.
- Add barley and saute for five minutes.
- Add shitake mushrooms, chicken broth, and 1 cup of water from the soaking mushrooms.
- Bring to boil, then turn down to simmer for 45 minutes.
- Add a splash of soy sauce if you like, serve and garnish with cheese.
Nutrition Facts : Calories 227.8, Fat 6.9, SaturatedFat 1.2, Sodium 805.4, Carbohydrate 32, Fiber 7.5, Sugar 5, Protein 11.1
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