Cream Of Barley With Dill Soup Recipes

CREAM OF BARLEY AND DILL SOUP

Steps:

• Over moderate heat, begin to saute the shallots with oil in a large sauce pan or stockpot. Cook for 5 minutes or so until the shallots are tender and have begun to brown. If the shallots begin to dry, add a tablespoon or so of water.
• Add the barley to the pot and cook for 1 minute, stirring frequently. Pour broth and 3 cups of water into the pot. Cover with lid and cook 10-15 minutes until the barley is tender. (Check the package instructions for suggested cooking time.).
• If you are adding the carrots, cook in a separate saucepan in water for 5 minutes until tender but firm.
• Pour barley and broth into a colander sitting in a larger bowl to collect liquid. Take half the barley and shallots, all of the liquid and 2 tablespoons of sour cream and place in a blender. Puree until smooth.
• Transfer the contents of the blender back to the pot. Add whole/unblended barley and shallots (and carrots if using) to the creamed mixture and stir until well mixed. Season with salt and pepper to taste.
• Divide soup among serving bowls. Thin remaining tablespoon sour cream with remaining tablespoon water and drizzle over soup. Sprinkle with dill.

CREAM OF BARLEY WITH DILL SOUP

Steps:

• Cook shallots in butter with 1/2 teaspoon salt in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until beginning to brown, about 5 minutes. Add barley and cook, stirring frequently, 1 minute. Add broth and 3 cups water and boil, covered, until barley is tender, about 10 minutes.
• Pour broth through a medium-mesh sieve into a bowl and set aside half of barley mixture. Transfer broth and remaining barley mixture to a blender, then add 2 tablespoons sour cream and blend until very smooth (use caution when blending hot liquids). Return soup to saucepan, then stir in white pepper, remaining 1/2 teaspoon salt, and remaining barley mixture.
• Divide soup among serving bowls. Thin remaining tablespoon sour cream with remaining tablespoon water and drizzle over soup. Sprinkle with dill.

CREAM OF BARLEY SOUP

Steps:

• Combine all the ingredients except the cream in a pot and bring to a boil over high heat.
• Skim off and discard any foam that appears on the surface.
• Reduce the heat and simmer covered until the barley is tender, 1 to 1 1/2 hours.
• Discard the chicken carcass or ham bone if used.
• Puree the soup in an electric blender or food processor and return to the pot.
• Add the cream and heat.

CREAM OF WILD MUSHROOM AND BARLEY SOUP

Steps:

• Place a large heavy-bottomed Dutch oven over medium heat. Add the olive oil and heat to shimmering, then add the onion, garlic, and a pinch of salt. Cook until aromatic and just starting to soften, about 2 minutes.
• Add the mushrooms and rosemary and cook, stirring occasionally, until the mushrooms have given up most of their liquid and are beginning to brown, about 5 minutes.
• Add the flour and cook for 1 minute, stirring constantly. Add the red wine and stock to deglaze the pan, scraping with a wooden spoon to loosen the browned bits on the bottom. Bring to a boil and then reduce the heat to medium-low to maintain a gentle simmer. Add the barley and cook, stirring occasionally, until it's tender, about 1 hour.
• Stir in the oat milk. Taste and add salt and pepper if needed. Garnish with dill and serve.

KRUPNIK (POLISH VEGETABLE BARLEY SOUP)

Steps:

• Soak dried mushrooms in boiling water until they are soft and flexible (at least 2 hours).
• Drain the mushrooms (reserving water), and chop them coarsely.
• In a heavy 3-4 qt casserole dish, combine the mushrooms, reserved water, chicken, celery, carrot, string beans, and peas.
• Add the stock and bring to a boil over high heat.
• Reduce to low heat and simmer, partially covered, until chicken is done and vegetables are tender-crisp (20 minutes).
• Strain, setting aside chicken and vegetables and returning stock to the casserole dish.
• Melt the butter over medium heat.
• Add the barley, and stir for 1-2 minutes (do NOT let barley brown).
• Add the barley and butter to the stock and bring to a boil over high heat.
• Reduce to low heat and simmer, partially covered for 10 minutes.
• Add the potatoes and simmer, partially covered, until potatoes and barley are done (20 minutes).
• Return chicken and vegetables to the soup.
• Add water if needed, to thin the soup.
• Season with salt and pepper to taste, then let simmer for a few minutes to reheat the chicken and vegetables.
• Garnish each bowl with a spoonful of sour cream and sprinkle with dill, if desired.

RICH BARLEY MUSHROOM SOUP

Steps:

• In a soup pot on med heat, melt 1 stick of butter and add celery and onions to sweat until translucent. (I use the food processor for my onions because I don't actually want the onion pieces -- I pulse it until it's a rough puree (just past finely chopped).
• Add in the barley (I didn't use quick barley, but I'm sure you could). Stir a few minutes.
• Add in all of your mushrooms and cook until the mushrooms have gotten dark and given up a lot of their liquid.
• Add in the chicken broth.
• Add the soy sauce and taste. If it's not salty enough, add soy sauce 1 tsp at a time until you like it. (A little goes a long way. Taste soup before and after adding the soy -- you won't believe the difference!).
• Simmer on stove until barley has totally expanded. I think the soup may even be better the next day, but it's certainly a quick soup that could be made and served within 45 minutes. Probably less if you use Quick Barley.
• Add black pepper to taste and tweak with more soy, as needed.
• Sour cream and dill are a great garnish, but not necessary.
• Prep and cooking time are estimates, but it shouldn't take longer than that.
• Soup can thicken a lot overnight to almost a stew like consistency. I usually add more broth (or water) and check soy and pepper before serving.