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Dilled Vegetable Barley Soup

By: woolly  Supporting Member (Click to learn more about Supporting Membership)
"You can cook up a chicken or turkey carcass, or add stock and leftover turkey. Great way to end the Thanksgiving or Christmas turkey. I lost this recipe and spent two months searching for it. When it fell out of an unexpected book, I was thrilled and made the soup right away. If you like barley and mushrooms, you will love this soup."

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 265 people have saved this

Prep Time:
15 Min
Cook Time:
2 Hrs 15 Min
Ready In:
2 Hrs 30 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 1 cup uncooked pearl barley
  • 2 cups water
  •  
  • 1 tablespoon butter
  • 1/2 cup minced onion
  • 1 teaspoon salt
  • 2 bay leaves
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1/2 cup dry white wine
  • 1 (8 ounce) package mushrooms, chopped
  • 2 teaspoons dried dill weed
  • 1 teaspoon soy sauce
  • 8 cups turkey broth
  • ground black pepper to taste

Directions

  1. Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes.
  2. Melt the butter in a large pot over medium heat. Stir in the onion, salt, and bay leaves. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the carrot and celery; cook for 5 more minutes. Pour in the wine and bring to a boil over high heat. Add the mushrooms, dill, soy sauce, turkey broth, and cooked barley; season to taste with pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer 1 1/2 hours.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 101 | Total Fat: 1.7g | Cholesterol: 7mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 13, 2009 by Trudy 
I made this and added some chicken and it is great very tasty. MORE

 
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