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Dilled Vegetable Barley Soup

Rated as 4.74 out of 5 Stars
0

"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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Ingredients

2 h 30 m servings 101
Original recipe yields 12 servings

Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 101 calories; 1.7 16.6 3.3 7 1002 Full nutrition

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Reviews

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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 ...

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!

Excellent soup!

Delicious and easy, a great meal to warm you up on a cold rainy night! I use vegetable broth to keep it vegetarian and cooked the barley separately in my rice cooker so it maintains it's chewin...

I definitely love it!!! :)

Followed some suggestions..red wine (because it was already open) and more soya. Added abit of Old Bay to counteract the blandness some mentioned. Surprisingly good!