BARLEY FOR SOUP RECIPES

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SPRING BARLEY SOUP RECIPE - NYT COOKING



Spring Barley Soup Recipe - NYT Cooking image

This soup is as cozy as mushroom-barley soup and as vibrant as spring. Chewy barley, crisp asparagus and peas lay in a broth bolstered by umami-rich soy sauce and miso. Hits of fresh ginger and vinegar enliven the mix. Feel free to swap in other vegetables that catch your eye: Add leeks and hearty greens with the barley, and quicker-cooking vegetables like sliced turnips or snap peas with the asparagus. Thinly slicing the asparagus makes it easier to eat with a spoon, but cut them larger if you prefer it. For more protein, add cubed soft or firm tofu to bowls, or stir a beaten egg into the pot as you would for hot and sour soup.

Provided by Ali Slagle

Total Time 45 minutes

Yield 4 servings

Number Of Ingredients 9

1 tablespoon toasted sesame oil, coconut oil or olive oil
6 garlic cloves, coarsely chopped
3/4 cup pearled barley
1 tablespoon soy sauce, plus more to taste
1 bunch asparagus (about 1 pound), tough ends trimmed, stalks thinly sliced 1/4-inch thick, tips left whole
1 cup fresh or frozen shelled peas, edamame or fava beans
3 tablespoons yellow or white miso
1 tablespoon unseasoned rice vinegar
1 (1-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon)

Steps:

  • In a large pot or Dutch oven, add the oil and garlic, and heat over medium. Cook, stirring, until fragrant and softened but not browned, 2 to 4 minutes. Add 6 cups of water, the barley and 2 teaspoons soy sauce. Bring to a boil over high, then reduce heat to medium and simmer until the barley is tender, 25 to 30 minutes.
  • Add the asparagus and peas, and cook until bright green and crisp-tender, 3 to 4 minutes. Remove pot from heat.
  • In a small bowl or liquid measuring cup, stir a spoonful of the soup into the miso until dissolved. Pour into the pot, along with the rice vinegar, ginger and remaining 1 teaspoon soy sauce; stir to combine. Taste for salt level and adjust with more soy sauce. (Leftovers will keep for up to 2 days; rewarm over low heat, thin with water, and add vinegar and soy sauce to taste.)

CHICKEN BARLEY SOUP RECIPE: HOW TO MAKE IT



Chicken Barley Soup Recipe: How to Make It image

No question—this is my favorite barley soup! It's so filling that I serve it as a hearty main dish, and I have given the recipe to many of our friends and relatives. It simply tastes too good to keep to yourself! —Diana Costello, Marion, Kansas

Provided by Taste of Home

Categories     Lunch

Total Time 01 hours 35 minutes

Prep Time 35 minutes

Cook Time 60 minutes

Yield 5 servings (about 1-1/2 quarts).

Number Of Ingredients 12

1 broiler/fryer chicken (2 to 3 pounds), cut up
8 cups water
1-1/2 cups chopped carrots
1 cup chopped celery
1/2 cup medium pearl barley
1/2 cup chopped onion
1 teaspoon chicken bouillon granules
1 teaspoon salt, optional
1 bay leaf
1/2 teaspoon poultry seasoning
1/2 teaspoon pepper
1/2 teaspoon rubbed sage

Steps:

  • In a large stockpot, cook chicken in water until tender. Cool broth and skim off fat. Set chicken aside until cool enough to handle. Remove meat from bones; discard bones and cut meat into cubes. Return meat to pan along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1 hour or until vegetables and barley are tender. Discard bay leaf.

Nutrition Facts : Calories 259 calories, FatContent 5g fat (0 saturated fat), CholesterolContent 89mg cholesterol, SodiumContent 127mg sodium, CarbohydrateContent 22g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 31g protein. Diabetic Exchanges 2-1/2 lean meat

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