Dilled Vegetable Barley Soup |
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Prep Time: 15 Minutes Cook Time: 135 Minutes |
Ready In: 150 Minutes Servings: 12 |
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You can cook up a chicken or turkey carcass, or add stock and leftover turkey. Great way to end the Thanksgiving or Christmas turkey. I lost this recipe and spent two months searching for it. When it fell out of an unexpected book, I was thrilled and made the soup right away. If you like barley and mushrooms, you will love this soup. Ingredients:
1 cup uncooked pearl barley |
2 cups water |
1 tablespoon butter |
1/2 cup minced onion |
1 teaspoon salt |
2 bay leaves |
2 carrots, chopped |
2 stalks celery, chopped |
1/2 cup dry white wine |
1 (8 ounce) package mushrooms, chopped |
2 teaspoons dried dill weed |
1 teaspoon soy sauce |
8 cups turkey broth |
ground black pepper to taste |
Directions:
1. Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes.
2. Melt the butter in a large pot over medium heat. Stir in the onion, salt, and bay leaves. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the carrot and celery; cook for 5 more minutes. Pour in the wine and bring to a boil over high heat. Add the mushrooms, dill, soy sauce, turkey broth, and cooked barley; season to taste with pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer 1 1/2 hours.
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