Finger Licking Leek Soup With Sausage And Barley Recipes

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SAUSAGE BARLEY SOUP



Sausage Barley Soup image

This is a nice soup recipe with a lot of texture and flavor. It is a welcome change for those weeks when there doesn't seem to be a lot of variety... and all 3 of my kids even loved it. This can also be cooked in a pan on the stove until the barley and carrot are tender, but I prefer the slow cooker method. The flavors seem to blend better.

Provided by MRSARAB

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 4h15m

Yield 4

Number Of Ingredients 8

1 pound Italian sausage
½ cup diced onion
1 tablespoon minced garlic
½ teaspoon Italian seasoning
1 (48 fluid ounce) can chicken broth
1 large carrot, sliced
1 (10 ounce) package frozen chopped spinach
¼ cup uncooked pearl barley

Steps:

  • In a skillet over medium heat, cook the sausage, onion, and garlic until the sausage is evenly brown. Season with Italian seasoning. Remove from heat, and drain.
  • In a slow cooker, mix the sausage mixture, chicken broth, carrot, spinach, and barley.
  • Cover, and cook 4 hours on High or 6 to 8 hours on Low.

Nutrition Facts : Calories 382.3 calories, Carbohydrate 23.2 g, Cholesterol 53.5 mg, Fat 22.9 g, Fiber 4.5 g, Protein 20.7 g, SaturatedFat 7.6 g, Sodium 2721.7 mg, Sugar 4.8 g

CORIANDER, BARLEY, LEEK SOUP



Coriander, Barley, Leek Soup image

Exotic flavors add pungency and depth to this hearty wintery soup. This is by far the best recipe I have ever invented. This soup refrigerates marvelously.

Provided by JOSHI

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 2h

Yield 10

Number Of Ingredients 10

3 cups water
1 cup uncooked pearl barley
2 tablespoons olive oil
2 medium onions, chopped
1 bunch leeks, chopped
1 ¼ pounds ground turkey
2 ½ quarts beef stock
1 ½ cups Chinese rice wine
2 ½ tablespoons ground coriander
freshly ground black pepper to taste

Steps:

  • In a saucepan, bring the 3 cups water to a boil. Stir in the barley. Reduce heat, cover, and simmer 30 minutes.
  • Heat the olive oil in a stock pot over medium-high heat, and saute the onions and leeks until tender. Mix in the turkey, and cook until heated through. Pour the beef stock into the pot, and stir in the cooked barley. Reduce heat to low, cover, and cook 1 hour, stirring occasionally.
  • Mix the rice wine into the soup, and season with coriander. Continue cooking about 10 minutes. Season with pepper to serve.

Nutrition Facts : Calories 318.5 calories, Carbohydrate 32.1 g, Cholesterol 44.8 mg, Fat 9.2 g, Fiber 4.9 g, Protein 16.7 g, SaturatedFat 2 g, Sodium 154.2 mg, Sugar 6 g

FINGER LICKING LEEK SOUP WITH SAUSAGE AND BARLEY



Finger Licking Leek Soup With Sausage and Barley image

I love leeks. I was searching for a leek soup and all I could find were leek and potato cream soups. So I improvised and was amazed by the results. The sausage gives it a ton of flavor and the texture of the barley is wonderful. You will love it if you are a fan of the Italian wedding soups.

Provided by BennyPashova

Categories     Clear Soup

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 tablespoons vegetable oil
1 large onion
3 garlic cloves
3 leeks
1 lb Italian sausage (or andouille sausage)
1 quart water
3 stock cubes, beef
1 cup barley
2 tablespoons parmesan cheese (optional)
salt

Steps:

  • Chop the onion and sauté in the vegetable oil until tender (about 2-3 min).
  • Meanwhile wash well and cut the leeks into small rounds. Discard the very rough tips of the green part.
  • Thinly chop the garlic.
  • Add the leeks and garlic to the onions and cook for 10 more min or until soft.
  • In a separate pan brown the Italian sausage breaking it into small pieces.
  • Add the sausage to the leek mixture and cook for 2 more min, stirring to combine the flavors.
  • Add 1 quart of water to the pot and when it starts boiling add the stock cubes.
  • Add the barley and cook according to the package instructions. Usually takes 45 minutes.
  • At the end of the cooking you can sprinkle 1-2 tbsp of grated parmesan cheese. Season with salt if necessary.
  • The soup thickens on its own because of the starch in the barley. But If you like your soups thicker you can use 1tbsp of cornstarch dissolved in 2 tbsp of COLD water and add it at the end of the cooking. Slowly stir for 2 minutes.

SAUTEED LEEKS IN LEMON DILL BUTTER



Sauteed Leeks in Lemon Dill Butter image

Make and share this Sauteed Leeks in Lemon Dill Butter recipe from Food.com.

Provided by Parsley

Categories     Onions

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

5 medium leeks, white and light green parts only
1/4 cup butter
1 tablespoon lemon juice
1/4-1/2 teaspoon sugar
1 tablespoon chopped fresh dill, can use half the amount of dried dill
1/8 teaspoon white pepper
salt, to taste

Steps:

  • Slice leeks in half lengthwise and soak/rinse well to remove dirt and grit.
  • Cut the leeks into 2-inch pieces.
  • In a large skillet, melt butter over medium heat. Add the leeks and saute until fork-tender.
  • Reduce heat to low and stir in lemon juice, sugar, dill, white pepper and salt. Stir to combine well.
  • Serve.

Nutrition Facts : Calories 114.5, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.3, Sodium 82.5, Carbohydrate 10.9, Fiber 1.4, Sugar 3.1, Protein 1.2

LENTIL, BARLEY AND SAUSAGE SOUP



Lentil, Barley and Sausage Soup image

Warm up on a cool day with this Lentil, Barley and Sausage Soup. This delicious Lentil, Barley and Sausage Soup includes a variety of fresh veggies.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 8 servings, about 1 cup each

Number Of Ingredients 8

1/4 cup KRAFT Olive Oil Vinaigrettes - Roasted Red Pepper
1 cup each chopped carrots, celery and red onions
3 cans (14.5 oz) fat-free reduced-sodium chicken broth
3/4 cup dry green lentils, uncooked
5 sprigs fresh thyme
3/4 cup quick-cooking barley, uncooked
6-1/2 oz. (1/2 of 13-oz. pkg.) OSCAR MAYER Natural Uncured Turkey Sausage, sliced
1 cup tightly packed baby spinach leaves

Steps:

  • Heat vinaigrette in large saucepan on medium heat. Add chopped vegetables; cook 3 to 5 min. or until crisp-tender, stirring frequently.
  • Add chicken broth, lentils and thyme; stir. Bring to boil; simmer on medium-low heat 20 min., stirring occasionally.
  • Stir in barley; simmer 15 min. or until lentils and barley are tender, stirring occasionally.
  • Add sausage; cook 5 min. or until sausage is heated through, stirring occasionally. Add spinach; cook and stir 2 to 3 min. or just until wilted.

Nutrition Facts : Calories 200, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 20 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 11 g

SAUSAGE AND LEEK SOUP



Sausage and Leek Soup image

Categories     Soup/Stew     Potato     Quick & Easy     Lunch     Sausage     Leek     Fall     Winter     Simmer     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 main-course servings

Number Of Ingredients 10

4 medium leeks (white and pale green parts only), halved lengthwise, then chopped
1 large carrot, finely chopped
1 celery rib, finely chopped
1 stick (1/2 cup) unsalted butter
8 cups chicken stock or low-sodium chicken broth (64 fluid ounces)
2 medium boiling potatoes
5 tablespoons all-purpose flour
1 cup thinly sliced smoked kielbasa
2 teaspoons chopped fresh marjoram
White pepper to taste

Steps:

  • Wash leeks in a large bowl of cold water, then lift out and drain well in a colander.
  • Cook carrot and celery in 1/2 stick butter in a 4- to 5-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes. Add leeks and cook, stirring, until softened, about 3 minutes. Add stock and bring to a boil, then reduce heat and simmer, partially covered, 15 minutes.
  • While stock simmers, peel potatoes and cut into 1/2-inch cubes.
  • Melt remaining 1/2 stick butter in a small heavy saucepan over low heat, then add flour and cook roux, whisking, 3 minutes. Remove from heat and add 2 cups simmering stock, whisking vigorously (mixture will be thick), then whisk flour mixture into remaining stock and return to a simmer, whisking.
  • Add potatoes, kielbasa, and marjoram and simmer soup, partially covered, until potatoes are tender, 10 to 15 minutes. Season with salt and white pepper.

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