Coriander, Barley, Leek Soup8 Reviews
- Prep: 15 min
- Cook: 1 hr 45 min
- Ready In: 2 hr
“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.” - by JOSHI
Original recipe yields 10 servings
- In a saucepan, bring the 3 cups water to a boil. Stir in the barley. Reduce heat, cover, and simmer 30 minutes.
- 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.
- Mix the rice wine into the soup, and season with coriander. Continue cooking about 10 minutes. Season with pepper to serve.
Amount Per Serving (10 total)
- 319 cal
- 9.2 g
- 32.1 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"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 rice,..." See more which worked just fine. I used 1 T. of coriander and 1/2 cup of rice wine vinegar, thinking I could add more of each if needed but was so good I stopped at that amount. Great soup, thanks!"
"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...." See more"
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