Best Barley Broth Recipes

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WALKERS' WILD MUSHROOM, BACON & BARLEY BROTH



Walkers' wild mushroom, bacon & barley broth image

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

200g pack bacon lardons or rashers
2 onions
4 medium carrots
3 celery sticks
2 garlic cloves , crushed
1 sprig rosemary and thyme
30g pack dried porcini or dried mixed wild mushrooms
1 glass white wine
1 ½l chicken stock
175g pearl barley , well rinsed
1 small head spring greens or chunk of Savoy cabbage
parmesan or any strong hard cheese, grated, to serve

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



Black Barley With Mushroom Broth image

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

1 cup black barley
12 crimini or white button mushrooms, stems and caps separated
4 bay leaves
1 tablespoon kosher salt, plus more
4 large eggs
1 small red or watermelon radish, trimmed, thinly sliced
1/4 cup kimchi, thinly sliced
Small cilantro sprigs and olive oil (for serving)

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



Scotch Broth with Northern Isles Lamb Sausage, Pearl Barley, and Turnips image

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

2 small or 1 medium-size leek, white and light green parts, thinly sliced
1 carrot, peeled and cut into 1/2-inch-thick ovals
1 small turnip, peeled, halved, and cut into 1-inch-wide wedges
1/2 cup pearl barley
1 tablespoon tomato paste
10 cups (2 1/2 quarts) vegetable broth (page 6)
1/2 pound Northern Isles Lamb Sausage (page 105), formed into 1/2-inch balls
1 teaspoon kosher salt
1/4 cup chopped fresh flat-leaf parsley
Freshly ground black pepper, for garnish

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



Old Thyme Turkey Scotch Broth With Barley, Beans and Lentils image

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

leftover whole cold roast turkey
4 pints water
1 bunch fresh thyme
2 onions, peeled and diced
2 large carrots, peeled and diced
1 small swede or 1 small rutabaga, peeled and diced
2 large potatoes, peeled and diced
6 ounces mixed dried pulses, such as split peas, dried beans, red lentils, green lentils, and brown lentils
2 ounces pearl barley
thyme
salt and pepper
1 large leek, cleaned and cut into small pieces (optional)
1 stalk celery, cleaned and diced (optional)

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



Barley Broth image

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

1 1/2 liters vegetable stock
100 g pearl barley
1 leek, trimmed
2 celery ribs
2 large carrots, peeled
1 medium parsnip, peeled
5 tablespoons white wine
2 tablespoons tomato puree, sundried if possible
2 bay leaves
2 tablespoons parsley, chopped

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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