Dilled Vegetable Barley Soup
Ingredients2 h 30 m servings 101 cals
- 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.
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 101 calories; 1.7 g fat; 16.6 g carbohydrates; 3.3 g protein; 7 mg cholesterol; 1002 mg sodium. Full nutrition
ReviewsRead all reviews 17
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!
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!
I thought this soup had good overall flavor and I enjoyed it. I couldn't find turkey broth so I ended up using turkey stock which made it a little thicker than I expected. I think I would enjo...