Barley recipes

[bunnymkc]

Does anyone here have some good barley soup recipes? they were on sale for 2/89 cents and I couldn't pass it up (as usual)..making lentil soup right now but want to make the barley soup..have never used barley before and feel somewhat intimated..thanks marianne

 

[piratesmate]

I'll check my recipes tomorrow (I'm falling asleep now) but I usually toss a couple handfuls into my vegetable soup after the last of the veggies.

 

[Twigs]

I have the Beef and Barley soup recipe from Le Cellier, will post it later, I am on the run now and will be going for most of the day.

 

[FantasticDisFamily]

I always use barley in my vegetable soup recipe. It is below, but keep in mind it is pretty flexible - I generally use frozen veggies as they are easier but fresh work too. Just plan longer cooking.

Vegetable Beef Barley Soup

1-2 pounds beef soup bones
12-24 oz. tomato juice or V8 juice

In a large stock pot place the soup bones and fill 3/4 full with water, add juice and simmer several hours until the meat is falling off the bones. Pull the bones out, remove any additional meat and return the meat to the pot (discard bones). This can be stored overnight and when I plan ahead it is the way I prefer it because the "grease" congeals and I can skim it off.

Bring stock back to a boil and add seasoning - I generally use Lawry's Salt. Add veggies as desired (I generally use 1 large bag of mixed veggies). Add barley at the appropriate point. If it is instant I add it along with the veggies. If it is the longer cook time add the barley first and when it is nearly done add the veggies if using frozen or add them together if using fresh.

Deb

 

[Twigs]

Well I am back a lot earlier than I expected. I had to bring my sone home sick form school. Here is the recipe from Le Cellier's, it is one of my son's favorites:


Beef Barley Soup


Servings: 8


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 pound onion -- diced medium
2/3 pound celery -- diced medium
5 1/3 ounces carrot -- diced medium
5 1/3 ounces leeks -- sliced 1/2" thick
2 2/3 ounces butter
2 ounces roasted garlic puree
1 1/3 quarts Beef stock, broth or low sodium bouillon
1 pound Prime rib chunks -- medium dice
1/3 ounce kosher salt
1/3 ounce black pepper
2 teaspoons dried oregano
2 teaspoons dried basil
1/3 teaspoon crushed red pepper
5 1/3 ounces precooked barley
2 fluid ounces red wine

In a large sauce pot, heat the butter until fully melted. Add the onion, celery, carrot, and leeks and sauté until tender, about 6 to 7 minutes over medium heat.
Add the red wine and scrap the bottom of the pot, and reduce the wine by 3/4.
Add the beef stock, puree of roasted garlic, meat and spices. Cook together for 1 1/2 hours or until the flavors have blended together.
Add the pre-cooked barley

 

[bunnymkc]

Will be trying these recipes this weekend..sounds easy enough..AND ALSO SOULDS DELICIOUS..THANKS AGAIN Marianne