Coriander, Barley, Leek Soup

Coriander, Barley, Leek Soup

8
JOSHI 0

"Exotic flavors add pungency and depth to this hearty wintery soup. This is by far the best recipe I have ever invented. This soup refrigerates marvelously."
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Ingredients

2 h servings 319 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 319 kcal
  • 16%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 16.7 g
  • 33%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 154 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a saucepan, bring the 3 cups water to a boil. Stir in the barley. Reduce heat, cover, and simmer 30 minutes.
  2. Heat the olive oil in a stock pot over medium-high heat, and saute the onions and leeks until tender. Mix in the turkey, and cook until heated through. Pour the beef stock into the pot, and stir in the cooked barley. Reduce heat to low, cover, and cook 1 hour, stirring occasionally.
  3. Mix the rice wine into the soup, and season with coriander. Continue cooking about 10 minutes. Season with pepper to serve.

Reviews

8
  1. 9 Ratings

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Most helpful positive review

I am giving this delicious soup 5 stars even though I changed it somewhat. Used chicken stock instead of beef as I don't use beef. Did not have enough barley so used half barley and half brown...

Most helpful critical review

Yuck. I'm sad that I used so many ingredients. I could only eat a half a bowl. I think it could've been a good soup if the rice wine had been left out.

I am giving this delicious soup 5 stars even though I changed it somewhat. Used chicken stock instead of beef as I don't use beef. Did not have enough barley so used half barley and half brown...

This was delicious, all I changed (only b/c of lack of ingredients) was that I added 3 hot Italian Sausages because I only had 10 oz of Turkey and I added 2 1/4 C + 1/4 white vinegar as I didn't...

Yuck. I'm sad that I used so many ingredients. I could only eat a half a bowl. I think it could've been a good soup if the rice wine had been left out.

I followed the recipe except I used Japanese rice wine instead of Chinese. I'm sure it makes for a different flavor but we did like the soup. I was worried with all the leek and onion that it ...

it wasn't too bad......way too much rice wine vinegar. I put a fourth of the suggested amount and still tasted way too strong.

For such simple ingredients, this was very flavorful. I omitted the turkey and used veg broth, and I halved the broth, rice wine (I used sake), and coriander. Nice and hearty!

Substituted good sake for the Chinese rice wine, and used 1 c sake and 1/2 c rice wine vinegar, and ground pork instead of ground turkey. OMG it is SO GOOD. Housemate loved it too.

Super easy recipe. I used sausage instead of ground turkey and it came out rich and delicious. I didn't have the rice wine and I don't think the dish missed it. This is just a basic arrangement ...