Mypumpkinandbarleysoup Recipes

MY PUMPKIN AND BARLEY SOUP

Steps:

• Heat water in a large pot on the stove. Add the can of pumpkin and bring to a boil.
• Add the rest of the ingredients. Feel free to add/reduce the spices as you wish.
• Simmer soup for approximately fifteen minutes or until the celery and onion are getting soft. If the mix seems to thick, add more water because the instant barley will have absorbed a lot of it.
• Serve either straight as it is, or garnish with some fresh dill and/or sour cream.

BARLEY PUMPKIN SOUP

Steps:

• In a large saucepan combine water, pumpkin or winter squash, onion, barley, bouillon granules, garlic, curry powder, and thyme.
• Bring to a boil; reduce heat, cover and simmer for 10 to 15 minutes or till barley is tender- Cool slightly.
• Place half of the pumpkin mixture in a food processor bowl or blender container.
• Cover and process or blend till nearly smooth.
• Pour into a bowl.
• Repeat with remaining mixture.
• Return all to saucepan.
• Stir in milk- Cook and stir over low heat till heated through-- Do not boil.
• To serve, ladle soup into individual bowls and sprinkle with pumpkin seeds or sunflower nuts.

LOW 'N SLOW MUSHROOM BARLEY SOUP

Steps:

• Combine pearl barley and boiling water in a bowl; set aside to soak for 10 minutes.
• Heat canola oil in a large saucepan over medium heat. Cook and stir onion, celery, and carrot in hot oil until softened, 5 to 7 minutes.
• Stir mushrooms into the onion mixture; cook and stir until softened and brown, about 5 minutes.
• Drain the barley, discarding any remaining water from soaking. Stir the barley into the mushroom mixture.
• Stir the garlic and tomato paste into the mixture, stir until combined, then pour the beef stock into the sauce pan. Season with the oregano, salt, black pepper, and Worcestershire sauce.
• Bring the soup to a boil, reduce heat to low, and cook at a simmer for 1 hour.

CREAMY RAMP AND BARLEY SOUP

Steps:

• In a medium saucepan, bring stock, 3 cups water, barley, ramp whites, and celery to a boil. Reduce heat and simmer until barley is tender, about 45 minutes.
• Stir in ramp greens. Transfer half of soup to a blender and puree until smooth. Return to pot, stir to combine, and season with salt and pepper.

SPRING BARLEY SOUP

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.)