Best Spring Barley Soup Recipes

Spring Barley Soup image

Provided by Ali Slagle

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon toasted sesame oil, coconut oil or olive oil
6 garlic cloves, coarsely chopped
3/4 cup pearled barley
1 tablespoon soy sauce, plus more to taste
1 bunch asparagus (about 1 pound), tough ends trimmed, stalks thinly sliced 1/4-inch thick, tips left whole
1 cup fresh or frozen shelled peas, edamame or fava beans
3 tablespoons yellow or white miso
1 tablespoon unseasoned rice vinegar
1 (1-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon)

Steps:

In a large pot or Dutch oven, add the oil and garlic, and heat over medium. Cook, stirring, until fragrant and softened but not browned, 2 to 4 minutes. Add 6 cups of water, the barley and 2 teaspoons soy sauce. Bring to a boil over high, then reduce heat to medium and simmer until the barley is tender, 25 to 30 minutes.
Add the asparagus and peas, and cook until bright green and crisp-tender, 3 to 4 minutes. Remove pot from heat.
In a small bowl or liquid measuring cup, stir a spoonful of the soup into the miso until dissolved. Pour into the pot, along with the rice vinegar, ginger and remaining 1 teaspoon soy sauce; stir to combine. Taste for salt level and adjust with more soy sauce. (Leftovers will keep for up to 2 days; rewarm over low heat, thin with water, and add vinegar and soy sauce to taste.)

Barley and Spring Onion Soup With Fava Beans image

Provided by Martha Rose Shulman

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound spring onions
2 tablespoons extra virgin olive oil, or 1 tablespoon olive oil and 1 tablespoon butter
1 garlic clove, minced
1 1/2 quarts vegetable stock or chicken stock
A bouquet garni made with a bay leaf, a few dried mushrooms or mushroom stems, a Parmesan rind and a couple of sprigs each thyme and parsley, all tied into a cheesecloth bag
1/2 cup barley
Salt and freshly ground pepper
1 pound fava beans, shelled and skinned
1 to 2 tablespoons chopped fresh herbs, like parsley, tarragon, fresh thyme
Rounds of baguette or slices of country bread, topped with Gruyère or Parmesan, then toasted until the cheese melts

Steps:

Quarter the onions lengthwise (stem to root end), then slice thinly across the grain.
In a large, heavy soup pot heat the oil over medium heat and add the onions. Cook, stirring often, until they have softened and begun to darken a little; do not let them brown. Add a pinch of salt, the stock and the bouquet garni. Bring to a boil, add the barley, reduce the heat, cover and simmer 1 hour. Taste and adjust salt. Add freshly ground pepper.
Remove the bouquet garni and discard. Add the fava beans and continue to simmer for 5 to 8 minutes more. Stir in the herbs. Serve, topping each bowl with the cheese croutons.

Spring Chicken & Barley Soup image

Provided by januarybride

Categories Clear Soup

Time 1h5m

Yield 8 cups, 4-6 serving(s)

Number Of Ingredients 16

1 tablespoon extra virgin olive oil
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 minced garlic cloves
6 cups reduced-sodium chicken broth
1 large chicken breast, skin removed, trimmed (8-10 ounces)
1/3 cup pearl barley
1/3 cup shredded fresh spinach
1/3 cup sliced mushrooms
1 (15 ounce) can diced tomatoes
1 cup trimmed and diagonally sliced asparagus (1/4 inch thick)
1/2 cup thawed frozen peas
1/2 teaspoon coarse salt
fresh ground pepper
1/2 cup lightly packed torn fresh basil leaf
1 strip orange zest (1/2 by 2 inches)

Steps:

Heat oil in a large saucepan over medium heat; add onion and celery and cook, stirring, until beginning to soften, 2 to 4 minutes.
Add garlic to the pan and cook, stirring, until fragrant, about 1 minute.
Add broth, chicken and barley. Bring to a gentle simmer. Cover and cook over low heat until the chicken is cooked through, about 20 minutes. Transfer the chicken to a plate with a slotted spoon.
Return the broth to a simmer and cook until the barley is tender, 20 to 30 minutes.
Meanwhile, shred the chicken or cut into bite-size pieces; discard the bone.
When the barley is done, add the chicken, spinach, mushrooms, tomatoes with juice, asparagus, peas, salt and a grinding of pepper; return to a simmer.
Cover and cook over low heat until the asparagus is tender, about 5 minutes more.
Gather basil and orange zest and finely chop together.
Ladle the soup into bowls and sprinkle each serving with a generous pinch of the basil mixture.

Nutrition Facts : Calories 275.5, Fat 9.5, SaturatedFat 2.2, Cholesterol 23.2, Sodium 693.7, Carbohydrate 31.7, Fiber 6.6, Sugar 7.3, Protein 20