medium saucepan, bring the barley, bay leaf, garlic and 2
stirring, for 1 minute. Add barley and stir well. Add tomatoes
he carrot, celery and pearl barley, turn up the heat and
In a large dutch oven, saute onion, celery, carrots, & garlic in olive oil for 5 minutes. Add broth, water, salt, thyme, & pepper.Bring to a boil.
Reduce heat & simmer, partially covered, for 25 minutes.
Add chicken & barley. Cook for 10 minutes.
celery, carrots, bay leaves, dill, barley and the reconstituted mushrooms and
Heat 2 tablespoons butter and saute in it briefly.
Transfer barley to heavy casserole.
Heat 2 more tablespoons butter and saute onion in it.
Add to barley.
Saute mushrooms in remaining butter and add to barley mixture.
Stir in hot consomme and salt and pepper to taste.
Cook, covered, stirring occasionally in 325\u00b0 oven until barley is tender and has absorbed the consomme, about 30 to 45 minutes.
Makes about 6 servings.
Heat oil until hot in a large Dutch oven.
Turn heat down to medium.
Add onions, all the peppers, and celery and saute until soft.
Add garlic and saute for 3 minutes more.
Add barley and brown rice and saute for 5-10 minutes or until the grains smell fragrant.
Add remaining ingredients and bring to a boil.
Turn down the heat and simmer for approximately 45 minutes, stirring once in awhile.
he 1/4 cup of barley. If you are worried about
ook off the raw flour taste before adding the barley and cooking
marjoram, salt and pepper, and barley or rice. Bring the soup
Cook barley in 1 1/2 cups beef stock in soup kettle until tender. Add remaining stock, tamari and sherry. Saute onion and garlic in butter until softened. Add mushrooms and salt. Cook until tender.
Add vegetables and liquid to barley. Season with pepper to taste. Simmer, covered, for 20 minutes on low heat.
Cook barley in 1 1/2 cups stock or water until tender.
Add remaining stock, tamari and sherry.
Saute onions and garlic in butter.
Add mushrooms and salt.
When cooked tender, add to barley mixture, including liquid from cooking.
Add generous grinding of pepper.
Simmer 20 minutes, covered, on the lowest possible heat.
Taste to correct seasoning.
o a bowl.
Pour barley into cooking liquid, bring to
Place barley and water in small saucepan.
Bring to a boil; cover and simmer 20 minutes, or until tender.
In a soup kettle or saucepan, saute onion, salt and bay leaf in butter until onion is soft.
Add carrot and celery; cook over medium heat 5 minutes. Add all remaining ingredients and barley.
Cover and simmer for 1 1/2 hours.
Preparation time:
2 1/2 hours.
Makes 4 to 6 servings.
Combine the lentils and barley in a large soup pote with the water and bring to a simmer.
Add all the remaining ingredients except the salt and pepper, then return to simmer gently, covered until everything is tender about 45-55 minutes.
Stir occasionally and add more water if the soup becomes too thick.
Season to taste with salt and pepper.
If time allows, let the soup stand for an hour or so before serving, then heat through as needed.
Cook barley in 1 1/2 cup of the stock or water until tender (cook it right in the soup kettle).
Add remaining stock or water, tamari and sherry.
Saute onions and garlic in butter.
When they soften, add mushrooms and 1/2 tsp salt.
When all is tender add to barley, being sure to include the liquid the vegetables expressed while cooking.
Give it a generous grinding of black pepper and simmer 20 minutes, covered, over the lowest possible heat.
Taste to correct seasoning.
In
soup
kettle cook barley in 1 1/2 cups of the water until tender.
Add
the
remaining stock or water, tamari and sherry. In a separate pan
saute onions and garlic in butter. When they soften, add
mushrooms
and 1/2 teaspoon salt.
When all
is tender, add to
barley,
being
sure
to
include
the liquid. Add a generous grinding of black pepper and simmer 20 minutes, covered, over the
lowest
possible
heat.\tTaste
to correct seasoning.
br>At this time the barley and vegies should be tender
and keep warm.
Add barley to pan, and cook for
In a large covered saucepot, bring broth and barley to a boil over high heat.
Reduce heat to low and simmer 30 minutes.
Stir in remaining ingredients except tomatoes and mushrooms.
Cover and simmer 30 to 40 minutes, stirring occasionally.
Add tomatoes and mushrooms; simmer until mushrooms are tender, about 15 minutes. Makes 8 to 10 servings.