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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

  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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!!! :). Every time I make this soup, every time y thought that is the most delicious soup!

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!