Barley Broth Recipes

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WALKERS' WILD MUSHROOM, BACON & BARLEY BROTH



Walkers' wild mushroom, bacon & barley broth image

This is the perfect welcome-home warmer after a cold country walk, simply add some crusty bread

Provided by Good Food team

Categories     Lunch, Soup

Time 1h35m

Number Of Ingredients 12

200g pack bacon lardons or rashers
2 onions
4 medium carrots
3 celery sticks
2 garlic cloves , crushed
1 sprig rosemary and thyme
30g pack dried porcini or dried mixed wild mushrooms
1 glass white wine
1 ½l chicken stock
175g pearl barley , well rinsed
1 small head spring greens or chunk of Savoy cabbage
parmesan or any strong hard cheese, grated, to serve

Steps:

  • Put a large saucepan over a medium heat. Sizzle the lardons or bacon for 10 mins until golden, stirring now and then. While they cook, chop the onions, carrots and celery into smallish pieces. When the bacon is ready, stir in the veg, garlic and herbs, cover and gently cook for 10 mins.
  • Meanwhile, put the mushrooms into a jug, then fill up to the 600ml mark with boiling water. Leave to soak for 10 mins.
  • Lift the mushrooms out of their juice with a slotted spoon and roughly chop. Turn up the heat under the pan, add the mushrooms, fry for 1 min, then pour in the wine. Let it evaporate right down, then pour the liquid from the mushroom jug into the pan, avoiding the last drops, as they can be gritty. Add the stock and barley. Simmer for 40 mins until the barley is tender. Lift out the thyme and rosemary stalks. Can be made up to 2 days ahead or frozen for up to 1 month. If you make ahead, the soup will need loosening with a little more stock as the barley will thicken it over time.
  • When ready to serve, finely shred the greens and simmer in the soup for 5 mins until tender. Season to taste, then serve with cheese for sprinkling over the top, crusty bread and buttter.

Nutrition Facts : Calories 290 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.75 milligram of sodium

BARLEY BROTH



Barley Broth image

I'm on a mission to make barley trendy again. I think it is criminally underused. we used to get this at least once a week when I was at boarding school and it kept you warm and full for hours.

Provided by PinkCherryBlossom

Categories     Grains

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 liters vegetable stock
100 g pearl barley
1 leek, trimmed
2 celery ribs
2 large carrots, peeled
1 medium parsnip, peeled
5 tablespoons white wine
2 tablespoons tomato puree, sundried if possible
2 bay leaves
2 tablespoons parsley, chopped

Steps:

  • Put stock in a pan with the barley and gently boil for 10 minutes
  • While barley is boiling finely chop the leek, celery, carrot and parsnip.
  • Put the wine in a large pan and add the leek, covver and steam for 5 mins, stirring occasionally. Add the other veg and cook for a further 5 minutes.
  • Stir in tomato puree, bay leaves and the barley plus stock. Lower the heat and simmer for 15 minutes.
  • serve with hot toast rubbed with a garlic clove or crusty bread.

Nutrition Facts : Calories 138.1, Fat 0.5, SaturatedFat 0.1, Sodium 51.7, Carbohydrate 27.9, Fiber 5.8, Sugar 3.7, Protein 3.5

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