Cabbage And Parmesan Soup With Barley Recipes

CABBAGE BARLEY SOUP

Steps:

• Place first 8 ingredients in a 5- or 6-qt. slow cooker. Add cabbage. Cook, covered, on low until lentils are tender, 6-8 hours., Stir in mushrooms and salt. Cook, covered, on low until mushrooms are tender, 15-20 minutes. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

BARLEY CABBAGE SOUP

Steps:

• Combine all ingredients in slow cooker. Cover and cook on low 8-10 hours.

CHICKEN, SAVOY CABBAGE AND BARLEY SOUP

Steps:

• Saute the cabbage, leeks, carrots and onions in the butter.
• Add the cold chicken stock, barley and the chicken leg.
• Bring to a boil and cook over medium heat for 1 hour or until both the chicken and barley are cooked.
• Remove the chicken leg, bone it, cut the meat into cubes and add to soup.
• Sprinkle with chives and season with salt and pepper.

CABBAGE AND PARMESAN SOUP WITH BARLEY

Steps:

• Heat oil over medium heat in a large, heavy soup pot. Add onion and cook, stirring, until tender, about 5 minutes. Add shredded cabbage, garlic, and about 1/2 teaspoon salt. Cook, stirring often, until the cabbage begins to soften, about 5 minutes. Add the potato, the water or stock, the Parmesan rinds, and salt and pepper to taste. Bring to a boil, reduce the heat to low, cover and simmer over low heat for 45 minutes, until the vegetables are very soft. Remove and discard the Parmesan rinds.
• Using an immersion blender, or in batches in a regular blender coarsely purée the soup. If using a regular blender fill it only halfway and pull a dishtowel over the top rather than covering tightly with the lid. Return to the pot and stir in the barley, or place a spoonful of barley in each bowl. Taste the soup and adjust seasonings, and heat through. Serve, garnishing each bowl with a sprinkling of minced dill, chives or parsley, and a spoonful of grated Parmesan.