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.
ver medium-high heat. Add turkey bones to hot oil; cook
o 8 minutes.
Pour turkey stock into a large pot
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.
Combine stock, onion and barley in soup kettle.
Bring to a boil over high heat.
Reduce heat to low, cover and simmer 30 minutes.
Add potatoes and carrots and simmer 20 minutes more. Stir in turkey, peas and pepper.
Simmer 5 minutes more.
Serves 8.
In
a large saucepan with 2
1/2
cups\tof
water,
add barley.
Season to taste and
cook\tabout
45
minutes.
Brown turkey; set aside.\t(Make into
balls,
seasoned
to taste and mixed with 1 egg.) When barley has\tcooked for 45 minutes, add all the ingredients except turkey
and\tcook until veggies are cooked lightly, about 20 minutes.\tAdd turkey balls and simmer for about 30 minutes.
More water may
be
added if too thick. Serve with hot corn bread.
Place turkey carcass, celery, carrots, onions, parsnips, garlic, 1 cup dill, parsley, salt, pepper and water in extra large soup pot over medium heat.
Bring to a boil.
Reduce heat and simmer 3 hours.
Skim foam off soup as it cooks.
After 3 hours, remove carcass, cool and shred off all the meat.
Return meat to soup and add barley.
Simmer for an additional 40 minutes.
Add remaining cup of dill and serve piping hot.
Remaining soup can be frozen.
Break up the turkey carcass to fit a large
BEAN-BARLEY SOUP MIX: In a bowl combine
Combine stock, onions and barley in Dutch oven.
Bring to a boil over high heat.
Reduce heat to low; cover and simmer 30 minutes.
Add potato and carrot and simmer 20 minutes more.
Stir in turkey and peas and simmer 5 minutes more.
Serves 8. Can be served hot over brown rice as a side dish.
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.
Brown turkey in large saucepan, stirring occasionally. Sprinkle flour over meat and stir until flour loses its white color.
Slowly add broth, then remaining ingredients.
Bring mixture to a boil.
Reduce heat and simmer until vegetables are tender, about 60 minutes.
In large stock pot, combine all ingredients.
Cook at a slow boil for 3 to 4 hours.
Remove bones from soup.
Serve with Parmesan cheese.
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
arge airtight plastic container).
Soup Directions:
Sort and wash
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 a large saucepan cook the mushrooms, carrot, celery and onion in the margarine/butter until crisp-tender. Add 4.5 cups of water, the buillon, and 1/8 teaspoon pepper.
Bring to a boil and stir in the pasta. After returning to a boil, reduce heat and simmer uncovered for 5-8 minutes. You want the pasta to be still a little firm. Add the turkey, parsley and thyme. EAT! Yummy!