Coriander, Barley, Leek Soup

Coriander, Barley, Leek Soup

8
JOSHI 0

"Exotic flavors add pungency and depth to this hearty wintery soup. This is by far the best recipe I have ever invented. This soup refrigerates marvelously."

Ingredients

2 h servings 319 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 319 kcal
  • 16%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 16.7 g
  • 33%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 154 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. In a saucepan, bring the 3 cups water to a boil. Stir in the barley. Reduce heat, cover, and simmer 30 minutes.
  2. Heat the olive oil in a stock pot over medium-high heat, and saute the onions and leeks until tender. Mix in the turkey, and cook until heated through. Pour the beef stock into the pot, and stir in the cooked barley. Reduce heat to low, cover, and cook 1 hour, stirring occasionally.
  3. Mix the rice wine into the soup, and season with coriander. Continue cooking about 10 minutes. Season with pepper to serve.
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Reviews

8
  1. 9 Ratings

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I am giving this delicious soup 5 stars even though I changed it somewhat. Used chicken stock instead of beef as I don't use beef. Did not have enough barley so used half barley and half brown...

This was delicious, all I changed (only b/c of lack of ingredients) was that I added 3 hot Italian Sausages because I only had 10 oz of Turkey and I added 2 1/4 C + 1/4 white vinegar as I didn't...

Yuck. I'm sad that I used so many ingredients. I could only eat a half a bowl. I think it could've been a good soup if the rice wine had been left out.