Dutch Barley Soup Dessert Recipes

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GRANDMA'S CHICKEN-BARLEY SOUP



Grandma's Chicken-Barley Soup image

This is the way my Grandma made barley soup (she also made a version using beef stew meat). Great on a cold day served with a crusty French bread.

Provided by Outta Here

Categories     Chicken Thigh & Leg

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
4 large chicken thighs, bone-in and skin on
6 cups chicken broth, divided
2 stalks celery, chopped
4 medium carrots, peeled and chopped
1 medium yellow onion, peeled and diced
8 ounces mushrooms, sliced
2 garlic cloves, peeled and minced
3/4 cup pearl barley, rinsed
1 (14 1/2 ounce) can tomatoes, diced (do not drain)
2 teaspoons Worcestershire sauce (to taste)
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
salt and black pepper (to taste)
2 tablespoons fresh Italian parsley, minced

Steps:

  • Heat oil over medium-high temperature in a large, heavy stockpot. Add chicken thighs, skin side down, and brown.
  • Add 2 cups of the broth to pan and turn heat down to medium-low. Cover pot with lid. Cook about 40 minutes, until chicken is cooked through. Leaving broth in pan, remove chicken to a bowl and set aside to cool slightly. Cover and refrigerate.
  • Add remaining broth to pan. Stir in remaining ingredients (except salt, pepper and parsley). Bring to a boil, reduce heat to low and cover pan. Simmer about 1 1/2 hours, until barley and vegetables are done.
  • Meanwhile, remove chicken meat and skin from bones. Discard bones and coarsely chop meat and skin (if you do not want the skin, skip the browning process and discard skin after removing meat from bones). Add to pot for last 1/2 hour and cook until heated through. (If soup is too thick at this point, add some water) Add salt and pepper to taste.
  • Add parsley and ladle into bowls.

Nutrition Facts : Calories 247.6, Fat 10.4, SaturatedFat 2.6, Cholesterol 39.5, Sodium 645.7, Carbohydrate 23.4, Fiber 5.2, Sugar 5, Protein 15.6

DUTCH BARLEY SOUP DESSERT



Dutch Barley Soup Dessert image

I grew up in a very Dutch community in Iowa. This is from one of my hometown's community cookbooks. Looks similar to rice pudding. Posted for ZWT6.

Provided by noway

Categories     Dessert

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 cup pearl barley
2 quarts water
1 cup raisins
1/2 cup sugar
29 ounces sliced peaches, canned
prune (optional)

Steps:

  • Bring the pearl barley, water, and raisins to a boil.
  • Lower heat and simmer for 1.5 hours or until barley and raisins are tender.
  • Add sugar, peaches with juice, and prunes (optional).
  • Boil about 10 minutes.
  • Let cool. The dessert will thicken when cold.

Nutrition Facts : Calories 307.5, Fat 0.8, SaturatedFat 0.1, Sodium 12, Carbohydrate 74.8, Fiber 8.2, Sugar 42.7, Protein 5.3

DUTCH OVEN BEEF BARLEY SOUP



Dutch Oven Beef Barley Soup image

Curling is a favorite winter sport around here. And this cozy, beefy dish is one of the best Dutch oven soup recipes to warm up with after a day on the ice. -Joanne ShewChuk, St. Benedict, Saskatchewan

Provided by Taste of Home

Categories     Lunch

Time 4h20m

Yield 9 servings (about 2 quarts)

Number Of Ingredients 14

3 meaty beef soup bones (beef shanks or short ribs)
2-1/2 quarts water
1 medium onion, chopped
5 teaspoons beef bouillon granules
1 tablespoon cider vinegar
1/2 to 1 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
1-1/2 cups chopped carrots
1-1/2 cups chopped celery
2 medium potatoes, peeled and cubed
1/2 cup medium pearl barley
1/2 teaspoon dried thyme
1/4 to 1/2 teaspoon dill weed

Steps:

  • In a Dutch oven or soup kettle, place soup bones, water, onion, bouillon, vinegar, salt, pepper and bay leaves. Slowly bring to a boil; skim foam with a slotted spoon. Reduce heat; cover and simmer for 3-4 hours. Discard bay leaves. Set bones aside to cool; remove meat from bones and dice. Skim fat from the broth surface. Add meat, carrots, celery, potatoes, barley, thyme and dill. Cover and cook for 1 hour or until barley and vegetables are tender.

Nutrition Facts :

CREAM OF BARLEY AND DILL SOUP



Cream of Barley and Dill Soup image

Have lots of dill at the moment as the stores won't sell just one sprig. :-) That sent me looking for new recipes to use up my bounty. I just love barley in soups so this appealed to me.

Provided by justcallmetoni

Categories     Grains

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup shallot, chopped
2 teaspoons oil
1 teaspoon salt
3/4 cup quick-cooking barley
1 3/4 cups fat free chicken broth or 1 3/4 cups vegetable broth
3 cups water
1 carrot, sliced into thin coins (optional)
1 tablespoon water
3 tablespoons low-fat sour cream
1/8 teaspoon white pepper
3 tablespoons chopped fresh dill

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.

Nutrition Facts : Calories 188.5, Fat 4.5, SaturatedFat 1.4, Cholesterol 4.4, Sodium 813.5, Carbohydrate 32.7, Fiber 6, Sugar 0.4, Protein 5.9

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