TURNIP AND BARLEY SOUP
I would suggest this recipe to those who already know they love turnips, as I do. It's very simple to make and lends itself to experimentation. I got the basic recipe from soupsong, but modified it to my taste.
Provided by windhorse23
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the butter and oil in a large soup pot at medium high heat so the butter froths a bit. Add the turnips (which should be whatever size dice you prefer) and cook on medium heat until the pieces begin to brown, about 10 minutes.
- Add the broth and bring the mixture to a boil, then reduce heat and simmer, covered, about 10 minutes.
- Add the barley and cook, covered, about 15 minutes more.
- Serve with salt, pepper and Romano cheese if desired.
Nutrition Facts : Calories 204.6, Fat 10.3, SaturatedFat 4.8, Cholesterol 20, Sodium 946.3, Carbohydrate 18.1, Fiber 3.7, Sugar 3.2, Protein 10.1
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