Dilled Vegetable Barley Soup recipe

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Ingredients

1 cup uncooked pearl barley
2 cups water
1 tablespoon butter
½ cup minced onion
1 teaspoon salt
2 bay leaves
2 carrots, chopped
2 stalks celery, chopped
½ 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

Nutrition Info

100.5 calories
carbohydrate: 16.6 g
cholesterol: 6.5 mg
fat: 1.7 g
fiber: 3.3 g
protein: 3.3 g
saturatedFat: 0.7 g
servingSize: -
sodium: 1002.2 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

12 servings

Recipe Note

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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