Why don't I have a 'NOM!' icon?
I had to share this one before bed. It is SO good. Very filling without leaving me in a food coma. Seriously. I may just live off of this for the rest of the winter. I added a tablespoon of chopped garlic to mine and substituted six cups chicken stock for the eight of turkey, but still...good stuff.
DILLED VEGETABLE BARLEY SOUP
Ingredients
* 1 cup uncooked pearl barley
* 2 cups water
*
* 1 tablespoon butter
* 1/2 cup minced onion
* 1 teaspoon salt
* 2 bay leaves
* 2 carrots, chopped
* 2 stalks celery, chopped
* 1/2 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
Directions
1. 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.
2. 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.
3. 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.
DILLED VEGETABLE BARLEY SOUP
Ingredients
* 1 cup uncooked pearl barley
* 2 cups water
*
* 1 tablespoon butter
* 1/2 cup minced onion
* 1 teaspoon salt
* 2 bay leaves
* 2 carrots, chopped
* 2 stalks celery, chopped
* 1/2 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
Directions
1. 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.
2. 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.
3. 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.