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.

JOSHI
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan, bring the 3 cups water to a boil. Stir in the barley. Reduce heat, cover, and simmer 30 minutes.

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  • 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.

  • Mix the rice wine into the soup, and season with coriander. Continue cooking about 10 minutes. Season with pepper to serve.

Nutrition Facts

318.5 calories; 16.7 g protein; 32.1 g carbohydrates; 44.8 mg cholesterol; 154.2 mg sodium. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/24/2007
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 rice which worked just fine. I used 1 T. of coriander and 1/2 cup of rice wine vinegar thinking I could add more of each if needed but was so good I stopped at that amount. Great soup thanks! Read More
(19)

Most helpful critical review

Rating: 2 stars
09/15/2010
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. Read More
(8)
9 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
01/23/2007
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 rice which worked just fine. I used 1 T. of coriander and 1/2 cup of rice wine vinegar thinking I could add more of each if needed but was so good I stopped at that amount. Great soup thanks! Read More
(19)
Rating: 5 stars
01/26/2008
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 have any Chinese Rice Wine. My 4 year old thought it was delicious as well! Read More
(9)
Rating: 2 stars
09/15/2010
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. Read More
(8)
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Rating: 4 stars
04/29/2008
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 would be too strong but surprisingly it wasn't. My husband said the coriander was strong and I thought the sake was strong. We might make this one again it was fun trying something unique. Read More
(6)
Rating: 2 stars
12/26/2010
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. Read More
(5)
Rating: 4 stars
12/13/2008
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! Read More
(4)
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Rating: 5 stars
02/29/2012
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. Read More
(3)
Rating: 5 stars
11/06/2012
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 of classic flavors. Read More