WALKERS' WILD MUSHROOM, BACON & BARLEY BROTH
This is the perfect welcome-home warmer after a cold country walk, simply add some crusty bread
Provided by Good Food team
Categories Lunch, Soup
Time 1h35m
Number Of Ingredients 12
Steps:
- Put a large saucepan over a medium heat. Sizzle the lardons or bacon for 10 mins until golden, stirring now and then. While they cook, chop the onions, carrots and celery into smallish pieces. When the bacon is ready, stir in the veg, garlic and herbs, cover and gently cook for 10 mins.
- Meanwhile, put the mushrooms into a jug, then fill up to the 600ml mark with boiling water. Leave to soak for 10 mins.
- Lift the mushrooms out of their juice with a slotted spoon and roughly chop. Turn up the heat under the pan, add the mushrooms, fry for 1 min, then pour in the wine. Let it evaporate right down, then pour the liquid from the mushroom jug into the pan, avoiding the last drops, as they can be gritty. Add the stock and barley. Simmer for 40 mins until the barley is tender. Lift out the thyme and rosemary stalks. Can be made up to 2 days ahead or frozen for up to 1 month. If you make ahead, the soup will need loosening with a little more stock as the barley will thicken it over time.
- When ready to serve, finely shred the greens and simmer in the soup for 5 mins until tender. Season to taste, then serve with cheese for sprinkling over the top, crusty bread and buttter.
Nutrition Facts : Calories 290 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.75 milligram of sodium
BLACK BARLEY WITH MUSHROOM BROTH
Buy good grains and always soak them. They'll cook more quickly and evenly when hydrated, and the soaking liquid can be used in finished dishes.
Provided by Jeremy Fox
Categories Bon Appétit Soup/Stew Barley Mushroom Healthy Kid-Friendly Vegetarian Small Plates
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place barley in a medium bowl and add 3 cups cold water to cover. Cover and chill at least 12 hours.
- Drain barley, reserving soaking liquid. Bring barley, mushroom stems, bay leaves, and 5 cups water to a boil in a large saucepan. Add 1 Tbsp. salt, then reduce heat and simmer very gently, stirring occasionally, until barley is tender and liquid is almost completely evaporated, 80-90 minutes. Drain and transfer to a rimmed baking sheet to cool. Pluck out mushroom stems and bay leaves and discard.
- While the barley is cooking, bring a medium saucepan of water to a boil and gently lower eggs into boiling water. Cook 6 minutes; transfer eggs to a bowl of ice water with a slotted spoon and let cool. Carefully peel; set aside.
- Thinly slice mushroom caps and place half in a medium saucepan with reserved barley soaking liquid. Bring to a boil, then simmer until soaking liquid has taken on mushroom flavor, 10-12 minutes. Season with salt. Strain through a fine-mesh sieve into a medium bowl.
- Divide barley among bowls. Top with radish and remaining sliced mushrooms. Cut eggs in half lengthwise and tuck into barley, yolk sides up. Nestle kimchi next to eggs. Pour mushroom broth over, dividing evenly. Garnish with cilantro and drizzle with oil.
- Do Ahead
- Barley can be soaked 1 day ahead. Keep chilled.
SCOTCH BROTH WITH NORTHERN ISLES LAMB SAUSAGE, PEARL BARLEY, AND TURNIPS
I adore pearl barley, yet seldom remember to cook it. But at least once a year, in late spring leaning toward summer, when the weather is still chilly, I suddenly have a notion to make Scotch broth. It is essentially a homespun celebration of root vegetables bolstered by and enriched with lamb. The usual vegetable selection includes leeks, carrots, turnips, rutabagas, kohlrabies, and parsnips. Hamburg parsley, which is grown for its root rather than its leaves and is popular in northern European cooking, is also a good addition, adding herbal appeal. Unfortunately, it is so far not widely available in U.S. markets, but a garnish of fresh parsley nicely fills the herbal niche. Lamb neck and bone-in shoulder chops, the customary cuts for Scotch broth, create a meat broth as the soup cooks. Here, I turn the lamb into sausage and use a quick and convenient-to-make vegetable broth. That way the meat is thriftily stretched while still providing its depth of flavor to the soup. I add a tablespoon of tomato paste for color and a hint of acid: perhaps a shocking sidestep to staunch traditionalists, but I think the soup appreciates it.
Yield serves 4
Number Of Ingredients 10
Steps:
- In a large pot, combine the leek, carrot, turnip, barley, tomato paste, and broth and bring to a boil over high heat. Decrease the heat to maintain a simmer, cover partially, and cook until the barley is tender, about 45 minutes.
- Add the sausage balls and salt and continue cooking until they are firm and rise to the top, about 20 minutes.
- Ladle the soup into individual bowls, garnish with the parsley and black pepper, and serve piping hot.
OLD THYME TURKEY SCOTCH BROTH WITH BARLEY, BEANS AND LENTILS
A fabulous and hearty way to serve the leftovers from your celebration turkey! A light Scotch broth style soup with added pearl barley, swede (rutabaga), potatoes and assorted beans and lentils. You can add any vegetables that you have available; leeks and celery are also great in this broth. I use a special dried pulses mixture that I buy in the UK called Soup and Broth Mix - this is made up of mixed dried peas, mixed dried beans, mixed lentils, mixed dried vegetables and pearl barley. This broth can be frozen, but ONLY if the turkey was fresh and not frozen before roasting - and once defrosted, it can only be reheated once. I have used a high proportion of pulses to broth ratio in this recipe, as we like it very thick and chunky - please adjust the pulses to your own requirements and preferences.
Provided by French Tart
Categories One Dish Meal
Time P1DT2h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- THE NIGHT BEFORE:.
- Soak ALL of your dried pulses, beans, lentils and pearl barley overnight. The next morning/day or just before making the broth - discard the water and rinse the pulses well; set to one side until needed.
- TO MAKE THE TURKEY STOCK.
- Cut up the turkey in small pieces, place in a large stockpot or saucepan with the thyme and add to the water.
- Simmer slowly until the bones are quite clean.
- Take the bones out, discard the skin, and put all the turkey meat to one side; then work the stock through a sieve, making sure there are no small bones left in the stock.
- When cool, skim the fat of the top.
- You will be left with turkey stock and chunks of turkey meat.
- TO MAKE THE BROTH.
- Place the turkey stock back into a large stockpot or saucepan, then add the turkey meat, and any other cold cuts of turkey you may have.
- Add the diced onion, diced carrots, diced swede (rutabaga), diced potatoes and all the soaked pulses and the pearl barley. Mix well.
- Simmer for about 45 minutes to 1 hour, or until the vegetables are soft and the pulses are cooked and do not have a "bite" to them.
- Add the fresh thyme, then the salt and pepper to taste; simmer for a further 10 to 15 minutes or until piping hot, but NOT boiling.
- Serve with dumplings, fresh crusty bread, crackers or assorted bread rolls.
Nutrition Facts : Calories 123.8, Fat 0.3, SaturatedFat 0.1, Sodium 28.9, Carbohydrate 28.1, Fiber 4.6, Sugar 4.1, Protein 3.3
BARLEY BROTH
I'm on a mission to make barley trendy again. I think it is criminally underused. we used to get this at least once a week when I was at boarding school and it kept you warm and full for hours.
Provided by PinkCherryBlossom
Categories Grains
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put stock in a pan with the barley and gently boil for 10 minutes
- While barley is boiling finely chop the leek, celery, carrot and parsnip.
- Put the wine in a large pan and add the leek, covver and steam for 5 mins, stirring occasionally. Add the other veg and cook for a further 5 minutes.
- Stir in tomato puree, bay leaves and the barley plus stock. Lower the heat and simmer for 15 minutes.
- serve with hot toast rubbed with a garlic clove or crusty bread.
Nutrition Facts : Calories 138.1, Fat 0.5, SaturatedFat 0.1, Sodium 51.7, Carbohydrate 27.9, Fiber 5.8, Sugar 3.7, Protein 3.5
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