TURKEY BARLEY SOUP RECIPE | ALLRECIPES
I've made this soup the past 3 Christmases, using a stock made from the bones from the turkey. I believe that this year I perfected it! A comforting and hearty soup for a cold winter day.
Provided by sugarissweeter
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Total Time 3 hours 50 minutes
Prep Time 20 minutes
Cook Time 3 hours 15 minutes
Yield 10 servings
Number Of Ingredients 21
Steps:
- Heat vegetable oil in a large stockpot over medium-high heat. Add turkey bones to hot oil; cook, turning occasionally, until browned, about 10 minutes. Transfer bones to a bowl.
- Cook and stir quartered onion, coarsely chopped celery, and coarsely chopped carrot in the hot oil in the same stockpot until fragrant, about 2 minutes. Return turkey bones to stockpot and add 16 cups water and thyme sprigs. Bring to a boil, skim off foam, reduce heat to medium-low, and simmer until liquid reduces to 10 cups, about 2 hours. Strain stock into a large bowl and let stand for 15 minutes. Spoon fat off top of stock.
- Bring 2 1/2 cup water and barley to a boil in a saucepan. Cover saucepan, reduce heat to low, and simmer until the barley is tender, 30 to 40 minutes.
- Heat olive oil in a large stockpot over medium-high heat; cook and stir diced onion, sliced carrots, sliced celery, and garlic until slightly softened, about 5 minutes. Add turkey stock to onion mixture and bring to a boil.
- Mix turkey meat, barley, parsley, thyme leaves, salt, black pepper, and cayenne pepper into soup; reduce heat to medium-low and simmer for 20 minutes. Stir lemon juice into soup.
Nutrition Facts : Calories 262.1 calories, CarbohydrateContent 21 g, CholesterolContent 38.1 mg, FatContent 14.1 g, FiberContent 5.1 g, ProteinContent 13.7 g, SaturatedFatContent 3 g, SodiumContent 126.4 mg, SugarContent 3.3 g
PEARL BARLEY CASSEROLE RECIPE | ALLRECIPES
This is a very tasty way to serve a very healthy grain that is often overlooked. I never use the mushrooms as I don't care for them and often add chopped carrots, red pepper, or grated zucchini.
Provided by Pjaros
Categories Side Dish Grain Side Dish Recipes
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a 1 1/2-quart Dutch oven or oven-safe pot over medium heat and cook onion until lightly browned, 5 to 8 minutes. Add celery and cook until starting to soften, stirring often, about 5 more minutes. Mix barley into the vegetables and stir until coated with butter. Fold mushrooms and green pepper into barley mixture; season to taste with salt and black pepper. Pour chicken broth into barley mixture and bring to a boil; cover casserole dish.
- Bake in the preheated oven until barley is nearly tender, about 30 minutes; uncover casserole dish and bake barley until most of the liquid has been absorbed, about 15 more minutes. Adjust salt and black pepper before serving.
Nutrition Facts : Calories 290.8 calories, CarbohydrateContent 46.5 g, CholesterolContent 22.9 mg, FatContent 9.6 g, FiberContent 9.9 g, ProteinContent 7.7 g, SaturatedFatContent 5.7 g, SodiumContent 96.6 mg, SugarContent 4.1 g
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