HOW TO COOK BARLEY SOUP RECIPES

Name: Spring Barley Soup
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

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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

Ingredients

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.)

BARLEY RECIPES | ALLRECIPES

I love mushroom barley soup and I was originally making one that took about 3 hours to cook. This one is so simple and easy and takes a third of the time. If you like mushroom barley soup, you will …
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13 WAYS TO COOK WITH BARLEY - THE SPRUCE EATS

May 18, 2021 · Bring to a simmer and cook for 30 to 40 minutes, or until tender. Barley is also delicious added to salads or tossed with fresh herbs and lemon for a simple side dish. Note that all of these recipes call for pearled or pearl barley. This type of barley has the outermost layer of bran removed, making it much quicker and easier to cook.
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KELLY'S SLOW COOKER BEEF, MUSHROOM, AND BARLEY SOUP R…

Barley Soup Recipes; Kelly's Slow Cooker Beef, Mushroom, and Barley Soup; Kelly's Slow Cooker Beef, Mushroom, and Barley Soup ... a dietitian friend said not to add starches to a crockpot until near the end of cooking time so I added the barley with an hour left to cook. Bill Moore . Rating: 5 stars. 10/26/2018. E xcellent barley soup…
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QUICK BEEF & BARLEY SOUP RECIPE | EATINGWELL

Quick-cooking barley and sirloin help get this beef-and-barley soup on the table in a snap--and it doubles easily. If leftovers get too thick in the fridge, add a little broth when you reheat it. Serve with …
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