DILLED VEGETABLE BARLEY SOUP

Dilled Vegetable Barley Soup image

You can cook up a chicken or turkey carcass, or add stock and leftover turkey. Great way to end the Thanksgiving or Christmas turkey. I lost this recipe and spent two months searching for it. When it fell out of an unexpected book, I was thrilled and made the soup right away. If you like barley and mushrooms, you will love this soup.

Provided by Karen Riches

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes

Time 2h30m

Yield 12

Number Of Ingredients 14

Ingredients

1 cup uncooked pearl barley
2 cups water
1 tablespoon butter
½ cup minced onion
1 teaspoon salt
2 bay leaves
2 carrots, chopped
2 stalks celery, chopped
½ cup dry white wine
1 (8 ounce) package mushrooms, chopped
2 teaspoons dried dill weed
1 teaspoon soy sauce
8 cups turkey broth
ground black pepper to taste

Steps:

Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes.
Melt the butter in a large pot over medium heat. Stir in the onion, salt, and bay leaves. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the carrot and celery; cook for 5 more minutes. Pour in the wine and bring to a boil over high heat. Add the mushrooms, dill, soy sauce, turkey broth, and cooked barley; season to taste with pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer 1 1/2 hours.

Nutrition Facts : Calories 100.5 calories, Carbohydrate 16.6 g, Cholesterol 6.5 mg, Fat 1.7 g, Fiber 3.3 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 1002.2 mg, Sugar 2.2 g