Pearl Barley Roasted Pumpkin And Fresh Herb Soup Recipes

PEARL BARLEY ROASTED PUMPKIN AND FRESH HERB SOUP

Steps:

• Rinse the pearl barley and place in a saucepan of cold water. Bring to the boil, lower the heat and simmer gently until just cooked (around 40 minutes). Drain and set aside.
• Preheat the oven to 180°C
• Toss the pumpkin in 1 tablespoon of the olive oil, season with salt and pepper and place in a single layer in a roasting dish. Roast until cooked (around 15 minutes). Set aside.
• Heat the remaining olive oil in a large saucepan. Add the onion and sauté until soft but not coloured then add the courgettes and sauté until soft. Add the garlic and cook for another minute then add the chicken stock.Bring to the boil then simmer very gently for 20 minutes.
• When ready to serve add the barley and pumpkin. Bring back to the boil then add the herbs and tomatoes to the soup.

PEARL BARLEY SOUP

Steps:

• Saute carrots, onions, leek and celery in a little oil for a few minutes. Add swede, bay leaves and thyme. Then add barley and stock, and season with pepper.
• Bring barley soup to the boil and add tomatoes. When the barley soup is almost cooked, add the cabbage.
• Add the sherry and coriander. Remove bay leaves.
• In each serving bowl, add the peas and brussels sprouts and pour the hot soup over.
• Top each bowl with a sprinkle of fresh parsley, black pepper and grated parmesan.
• Serve with crusty bread.

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 AND ROASTED-VEGETABLE SOUP

Steps:

• Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Arrange tomatoes and next 6 ingredients on sheet. Drizzle with oil; sprinkle with salt and pepper. Roast until vegetables are tender and brown around edges, stirring occasionally, about 55 minutes. Peel garlic and reserve. Coarsely chop half of vegetables and reserve. Transfer garlic and remaining vegetables from sheet to large pot (reserve sheet).
• Add 1/2 cup vegetable broth to baking sheet and scrape up browned bits; add to pot with vegetables. Add 7 1/2 cups broth, dried porcini, thyme, and bay leaf to pot. Bring to boil. Reduce heat to medium; cover and simmer until vegetables and porcini are very tender, about 20 minutes. Pour vegetables and broth into large strainer set over bowl. Transfer vegetables in strainer to processor and puree until smooth; set aside.
• Return broth and bay leaf to pot; add barley and bring to boil. Reduce heat to medium; cover and simmer until barley is tender, about 40 minutes. Add reserved vegetable puree and chopped vegetables to pot; simmer until soup thickens and flavors blend, about 10 minutes. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Cool soup slightly. Chill soup uncovered until cold, then cover and keep chilled. Rewarm over medium heat, thinning with additional broth if desired before serving.)
• Ladle soup into bowls. Sprinkle with parsley and serve.
• *Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.

COMFORTING BARLEY & PUMPKIN BEEF STEW

Steps:

• In a shallow dish, mix flour, cornstarch, 1 teaspoon salt and 1 teaspoon pepper. Add beef, a few pieces at a time, and toss to coat. In a large skillet, heat oil over medium-high heat; brown meat in batches. Transfer meat to a 5- or 6-qt. slow cooker. In the same skillet, cook and stir onion in drippings until tender, 6-8 minutes; add to slow cooker. Stir in broth, pumpkin, barley, thyme, garlic powder and red pepper flakes. Cook, covered, on low until meat is tender, 6-8 hours. If desired, serve with additional red pepper flakes and parsley.