Recipe by Karen
"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."
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uncooked pearl barley
dry white wine
1 (8 ounce) package
dried dill weed
ground black pepper to taste
This soup was okay, much better the next day. It was a little bland for our taste. The soy sauce was lost in the soup. If I make this again, I'll add at least a tablespoon of soy sauce and will add chicken.
Excellent basic barley soup recipe. The (small) changes I made were to add some squash, no turkey, and red wine instead of wine. Seems to be a very forgiving recipe.
I made this and added some chicken and it is great very tasty.
Have made this soup twice now, and both times have gotten rave reviews. The only change I made the second time around was to add more carrots and celery.
Great soup! Wonderfull taste, great texture my whole family loved it! Thank you soooo much! A great use of barley!
Loved this soup. Delicious, tangy broth. It is like this "simple" soup with this really tasty broth. Will definitely make again
This soup was great!!! A huge hit. It was very concentrated though, so I'm not sure how much juice will be left tomorrow. The recipe called for 2 cups of water, but it never said where to add them. I think I should have added them anyways. This was delicious though
* Percent Daily Values are based on a 2,000 calorie diet.
Dilled Vegetable Barley Soup
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 15
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