Coriander Barley Leek Soup Recipes

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BARLEY LEEK SOUP



Barley Leek Soup image

Bought some leeks and then I thought, "What now?" Here's what happened and now it's a staple item here. If you hate celery, leave it in large sections that you can fish out later.

Provided by Honeywine

Categories     Vegetable

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

2 vegetable bouillon cubes
1 (2 ounce) packet dry vegetable soup mix (such as Lipton)
1/2 cup barley
2 leeks, sliced finely
2 tablespoons soy sauce
2 stalks celery, diced
2 large carrots, diced
2 1/2 quarts water
cajun seasoning, to taste
sea salt, to taste

Steps:

  • Clean the sliced leeks by letting them float in a bowl of water for a few minutes and letting any dirt or grit fall to the bottom.
  • Put all the ingredients EXCEPT the barley into a large pot and simmer.
  • Once the leeks and celery have become translucent and soft (approximately 40 mins.), add the barley stirring occasionally until tender (approximately 45 mins.).
  • Season to taste before serving.

Nutrition Facts : Calories 89, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.2, Sodium 762.9, Carbohydrate 18.1, Fiber 3.3, Sugar 2.3, Protein 3.3

BEEF, LEEK & BARLEY SOUP



Beef, Leek & Barley Soup image

This recipe is from the book: "Home Cooking: A Writer in the Kitchen" by Laurie Colwin. As with all soup recipes, you as chef can change ingredients or add or subtract ingredients to make it something you like. Please post a critique if you happen on anything that makes a good tasting soup.

Provided by Chef Sean 2

Categories     Grains

Time 3h20m

Yield 8-16 serving(s)

Number Of Ingredients 8

2 beef short ribs, meaty (cut or not)
1/2 cup pearl barley
3 garlic cloves, minced
2 onions, chopped
3 big leeks, cut lengthwise (use both white and green parts)
2 cups chopped mushrooms (optional)
8 cups filtered water or 8 cups beef stock
black pepper

Steps:

  • Trim the short ribs to get any surface fat and place on bottom of soup pot.
  • Add barley, garlic, onions, leeks, and optionally mushrooms. (I like to add, rather that straight mushrooms, mushrooms and peppers fried in bacon grease.) You can also, at this point, add any other vegetable you have on hand.
  • Pour in the filtered water. Let simmer on the back of the stove for a minimum of three hours.
  • At the end of simmering, skim off the fat, take the short ribs out, cut the meat from the bones, chop it and put it back in the soup.

Nutrition Facts : Calories 77.6, Fat 0.3, SaturatedFat 0.1, Sodium 13.6, Carbohydrate 17.6, Fiber 3, Sugar 2.6, Protein 2.1

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