In a soup pot, boil the barley in 2 quarts of soup stock, 12 to 15 minutes.
Cook vegetable in separate pot to your own satisfaction (hard or soft).
Then put them into the barley soup. If soup becomes too thick, add water.
Leftover beef, smoked Ham or sausage (smoked butt is the best) can be cut up into small pieces and added to the soup before serving.
**I like to simmer on low for a couple hours and continue to stir it.
Saute carrots, onions, leek and celery in a little oil for a few minutes. Add swede, bay leaves and thyme. Then add barley and stock, and season with pepper.
Bring barley soup to the boil and add tomatoes. When the barley soup is almost cooked, add the cabbage.
Add the sherry and coriander. Remove bay leaves.
In each serving bowl, add the peas and brussels sprouts and pour the hot soup over.
Top each bowl with a sprinkle of fresh parsley, black pepper and grated parmesan.
Serve with crusty bread.
Soak the barley and beans separately in large
Place barley in a bowl, cover with
/2 hours or until barley is tender and beef is
BEAN-BARLEY SOUP MIX: In a bowl combine
Heat the butter in a saucepan. Add the mushrooms and onion and cook until they're tender and then put in crock-pot. Stir in the barley, soup, water, thyme, leek, salt, and pepper in the crock pot. Cook on high for a few hours until barley is tender. Garnish with parsley.
In crock pot, combine stew beef with onion, celery, carrots, barley, bay leaf, salt (decrease salt if beef stock is salty, or add later), pepper, and beef stock.
Cook beef and barley soup on LOW in crock pot for 6 to 8 hours, stirring occasionally.
Heat oil in large Dutch oven.
Saute onions and garlic.
Add veggies and cook for about 10 minutes.
Add broth, water and barley.
Cover the pot and bring to a boil.
Add Worcestershire, spices and beef.
Stir in demi-glace.
Lower heat and simmer for 30- 45 minutes or until veggies and barley are tender.
Place mushrooms, barley, water, kombu, and ginger in
rockpot and dissolve the onion soup mix in it. Add remaining
ups water, 2 cups broth, barley, and 1 scant teaspoon sea
Cook, stirring, until softened. Add barley; stir to coat in mixture
hours.
Strain.
Soup-----------.
In a clean stockpot
Simmer barley in 4 cups water, uncovered,
Combine the broth or water and the barley in a 3-quart pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 40 minutes, or until the barley is almost tender.
Add the mushrooms, carrots, celery, onion, bouillon granules, thyme, pepper and turkey to the pot. Cover and simmer for 20 minutes, or until the barley and vegetables are tender.
Ladle the soup into individual serving bowls, and serve hot garnished with fresh snipped parsley.
In a large pot brown beef with onion.
Drain fat and add remaining ingredients.
Simmer for 45 minutes until barley is tender.
Serves 6 to 8.
This is a thick soup.
(Best when made a day or two ahead of time.)
boil.
Stir in barley, tomatoes and porcini and soaking
Brown cubed meat in hot fat.
Place meat, water and seasonings in soup kettle.
Cook with cover slowly for 1 hour.
Add barley; cook another hour.
Cool and skim off excess fat.
Puree tomatoes. Add carrots, celery, onion, tomatoes and string beans.
Cook 45 minutes.
Best if made over 2 days.
Throw in 2 beef bouillon cubes if short on meat.
o brown.
Add the barley and continue to cook, stirring