Dilled Vegetable Barley Soup

Dilled Vegetable Barley Soup

8
Karen 0

"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

2 h 30 m servings 101 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 101 kcal
  • 5%
  • Fat:
  • 1.7 g
  • 3%
  • Carbs:
  • 16.6g
  • 5%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 1002 mg
  • 40%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

8
  1. 11 Ratings

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This soup was okay, much better the next day. It was a little bland for our taste. The soy sauce was lost in the soup. If I make this again, I'll add at least a tablespoon of soy sauce and will ...

Excellent basic barley soup recipe. The (small) changes I made were to add some squash, no turkey, and red wine instead of wine. Seems to be a very forgiving recipe.

I made this and added some chicken and it is great very tasty.