BARLEY AND BUTTERMILK SOUP
This can be made vegetarian by using olive oil and vegetable broth. Adapted from a recipe at http://community.livejournal.com/what_a_crock/790512.html
Provided by DrGaellon
Categories Grains
Time 6h40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in large saucepan. Add onions and saute until soft and translucent, 3-5 minutes. Add garlic and saute until fragrant, about 1 minute.
- Place onions and garlic into slow cooker with celery, beef broth, chicken broth and barley. Cook on low 4-6 hours, until barley is tender.
- Stir in buttermilk and dill. Continue cooking until heated through, about 30 minutes. Remove and discard celery. Serve with additional dill sprinkled on top.
Nutrition Facts : Calories 192, Fat 6.3, SaturatedFat 3.1, Cholesterol 14.2, Sodium 703.7, Carbohydrate 26.3, Fiber 4.8, Sugar 6.1, Protein 9.4
SARAH'S POTATO BARLEY SOUP
Wonderful fall weather soup! We have it for supper with bread and butter and we're stuffed! Leftovers freeze well, just add about a cup of broth when you reheat it.
Provided by Sarah_Ont
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute the onions, garlic and potatoes in a little bit of the broth for about 5 minutes or till softened.
- Add everything else and cook for about 45 minutes.
- Take out bay leaves before serving!
Nutrition Facts : Calories 173.5, Fat 1, SaturatedFat 0.2, Cholesterol 0.8, Sodium 1713.2, Carbohydrate 36.6, Fiber 6.8, Sugar 2.9, Protein 5.9
BARLEY WITH MUSHROOMS AND BROWNED ONIONS
Steps:
- Bring water (3 cups if using pearl barley; 3 1/2 cups for pot barley) to a rapid simmer in a medium saucepan and stir in the barley. Cover and simmer gently until the water is absorbed, 35 to 40 minutes. Taste, and if you'd like a little more tender texture, add another 1/2 cup water and simmer until absorbed.
- Meanwhile, heat the oil in a wide skillet. Add the onions and sauté slowly over low heat until lightly and evenly browned.
- Add the mushrooms and about 1/4 cup water. Cover and cook over medium heat until the mushrooms are wilted, about 8 minutes.
- Combine the onion and mushroom mixture with the cooked barley in a serving container. Stir in the dill, season with salt and pepper, and serve.
- barley
- Barley, one of the most ancient of cultivated grains, is most commonly available in the pearl variety, the kind sold in supermarkets. Searching a bit further afield, you might find pot barley in natural foods stores and food co-ops. The latter is less refined, retaining more of the natural fiber and bran. Both kinds are mild tasting, pleasantly chewy, and versatile. Basic cooking directions are above (Step 1).
- Barley is a favorite soup grain. Add uncooked barley to long-simmering winter soups (such as Split Pea and Barley Soup, page 25) for extra heartiness. Add cooked barley to cold summer soups (such as Cold Potato-Barley Buttermilk Soup, page 14) for a wonderful texture.
- Think of barley as a change of pace from rice in pilafs and casseroles.
- Barley is delicious as a base for marinated grain salads (see Barley or Rice and Corn Salad, page 46).
- nutrition information
- Calories: 171
- Total Fat: 5g
- Protein: 4g
- Carbohydrate: 29g
- Cholesterol: 0mg
- Sodium: 7mg
CREAMY COLD POTATO SOUP (VICHYSSOISE)
Make and share this Creamy cold potato soup (Vichyssoise) recipe from Food.com.
Provided by A.M. Collins
Categories Potato
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat butter in dutch oven or heavy deep pan.
- Saute the leeks and onion-cook gently, stirring frequently until golden.
- Add broth and potatoes.
- Boil gently, uncovered for 30-45 minutes.
- Let cool and run through a processor until smooth.
- You may need to do this in two batches.
- Put mixture in large bowl and refrigerate.
- Chill for about 20 minutes.
- When cold stir in cream, chives salt and pepper.
- If too thick add some milk.
- Consistency should be somewhat thinner than pan cake batter.
- Serve cold.
BARLEY & POTATO SOUP
This recipe is from a dear friend, and it has become one of my weekly comfort meals in the winter. It is absolutely delicious, and you can tweak it all you like. It is very fast to put together and almost completely fat-free. I love this soup.
Provided by P48422
Categories Vegetable
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Bring the broth to a boil and add the barley.
- Stir, then let simmer for 30 minutes, covered.
- Meanwhile, heat the olive oil and butter in a saute pan over medium heat.
- Add the onion, celery, garlic, parsley, red pepper flakes, and the remaining herbs and saute until the vegetables are softened but not browned (about 5-6 minutes.) When the barley has cooked for 30 minutes, add this mixture to it along with the carrots and potatoes.
- Cook everything together at a simmer for another 30 minutes.
- Serve with a generous sprinkle of parmesan on top.
CHILLED BUTTERMILK SOUP
Categories Soup/Stew Dairy Vegetable Freeze/Chill No-Cook Quick & Easy Summer Chill Gourmet
Yield Makes 4 first-course servings
Number Of Ingredients 7
Steps:
- Whisk together buttermilk, sour cream, and salt in a bowl, then stir in remaining ingredients. Chill 15 minutes before serving.
CHILLED FRESH PEA AND BUTTERMILK SOUP
Green peas shine in a soup that gets tang from buttermilk, depth from vermouth, and body from a Yukon Gold potato. Delicate pea tendrils are a fitting garnish, but optional.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield 1 cup
Number Of Ingredients 10
Steps:
- Melt butter in a medium saucepan over medium heat. Add leek, and cook until softened, about4 minutes. Stir in potato and dry vermouth, and reduce slightly, about 2 minutes. Add chicken stock and water. Bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, 7 to 8 minutes.
- Bring to a boil. Add peas. Cover, and cook just untilpeas are tender and bright green, about 2 minutes. Filling a blender halfway and covering with a kitchentowel, puree soup in batches. Strain through a coarse sieve into a large bowl; discard solids. Stir in buttermilk, and season with salt and pepper. Chill soup for at least 3 hours or up to overnight.Garnish each serving with pea tendrils if desired.
Nutrition Facts : Calories 149 g, Fat 4 g, Protein 7 g
COLD POTATO-BARLEY BUTTERMILK SOUP
Potatoes, barley, and buttermilk are a trio that I find blissfully refreshing in the summer, served cold in a soup.
Yield 6 servings
Number Of Ingredients 6
Steps:
- Peel the potatoes and cut into approximately 4-inch dice. Cover with water and bring to a simmer. Cover and cook until the potatoes are about half done, about 10 minutes. Add the green beans and cook until both are tender but not overdone, about 10 minutes longer. Remove from the heat, but do not drain.
- Let the potato-green bean mixture stand, uncovered, until it is at room temperature, then add the remaining ingredients. Serve at room temperature, or cover and refrigerate until chilled, if desired.
- Mid- to late summer is our brief chance to grab what we can of sun, sand, and-soup. Okay, so soup might not be something that springs immediately to mind when you think of summer pleasures, but I find few things more refreshing on a warm summer day than a bowl of cold soup.
- To round out a meal of cold soup, add a substantial salad, a good bread, and if you'd like, some fresh corn on the cob. These cool, flavorful elixirs whet the wilted appetite like nothing else can!
- Calories: 183
- Total Fat: 0g
- Protein: 6g
- Carbohydrate: 38g
- Cholesterol: 3mg
- Sodium: 50mg
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