Cream Of Barley With Dill Soup Recipes

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CREAM OF BARLEY AND DILL SOUP



Cream of Barley and Dill Soup image

Have lots of dill at the moment as the stores won't sell just one sprig. :-) That sent me looking for new recipes to use up my bounty. I just love barley in soups so this appealed to me.

Provided by justcallmetoni

Categories     Grains

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup shallot, chopped
2 teaspoons oil
1 teaspoon salt
3/4 cup quick-cooking barley
1 3/4 cups fat free chicken broth or 1 3/4 cups vegetable broth
3 cups water
1 carrot, sliced into thin coins (optional)
1 tablespoon water
3 tablespoons low-fat sour cream
1/8 teaspoon white pepper
3 tablespoons chopped fresh dill

Steps:

  • Over moderate heat, begin to saute the shallots with oil in a large sauce pan or stockpot. Cook for 5 minutes or so until the shallots are tender and have begun to brown. If the shallots begin to dry, add a tablespoon or so of water.
  • Add the barley to the pot and cook for 1 minute, stirring frequently. Pour broth and 3 cups of water into the pot. Cover with lid and cook 10-15 minutes until the barley is tender. (Check the package instructions for suggested cooking time.).
  • If you are adding the carrots, cook in a separate saucepan in water for 5 minutes until tender but firm.
  • Pour barley and broth into a colander sitting in a larger bowl to collect liquid. Take half the barley and shallots, all of the liquid and 2 tablespoons of sour cream and place in a blender. Puree until smooth.
  • Transfer the contents of the blender back to the pot. Add whole/unblended barley and shallots (and carrots if using) to the creamed mixture and stir until well mixed. Season with salt and pepper to taste.
  • Divide soup among serving bowls. Thin remaining tablespoon sour cream with remaining tablespoon water and drizzle over soup. Sprinkle with dill.

Nutrition Facts : Calories 188.5, Fat 4.5, SaturatedFat 1.4, Cholesterol 4.4, Sodium 813.5, Carbohydrate 32.7, Fiber 6, Sugar 0.4, Protein 5.9

CREAM OF BARLEY WITH DILL SOUP



Cream of Barley with Dill Soup image

Categories     Soup/Stew     Dairy     Appetizer     Quick & Easy     Barley     Dill     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 9

2 large shallots, chopped (1 cup)
3 tablespoons unsalted butter
1 teaspoon salt
3/4 cup quick-cooking barley
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
3 cups plus 1 tablespoon water
3 tablespoons sour cream
1/8 teaspoon white pepper
2 tablespoons chopped fresh dill

Steps:

  • Cook shallots in butter with 1/2 teaspoon salt in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until beginning to brown, about 5 minutes. Add barley and cook, stirring frequently, 1 minute. Add broth and 3 cups water and boil, covered, until barley is tender, about 10 minutes.
  • Pour broth through a medium-mesh sieve into a bowl and set aside half of barley mixture. Transfer broth and remaining barley mixture to a blender, then add 2 tablespoons sour cream and blend until very smooth (use caution when blending hot liquids). Return soup to saucepan, then stir in white pepper, remaining 1/2 teaspoon salt, and remaining barley mixture.
  • Divide soup among serving bowls. Thin remaining tablespoon sour cream with remaining tablespoon water and drizzle over soup. Sprinkle with dill.

MRS. KOSTYRA'S MUSHROOM BARLEY SOUP



Mrs. Kostyra's Mushroom Barley Soup image

Mrs. Kostyra used Polish borowik mushrooms in this recipe, but dried porcini work just as well. Martha made this recipe on Cooking School episode 308.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

2 ounces dried mushrooms, such as Polish borowik or porcini
2 cups warm water
6 ounces pearl barley, washed
10 cups Beef Stock Mrs. Kostyra's Beef Stock
4 tablespoons unsalted butter
2 carrots, peeled and finely chopped
2 stalks celery, finely chopped
1/2 to 3/4 cup sour cream (optional)
3 tablespoons all-purpose flour (optional)
1/4 cup finely chopped fresh dill

Steps:

  • Place the mushrooms in a small bowl. Add water and let soak overnight. Transfer mushrooms and soaking liquid to a small saucepan. Cook over medium heat until the mushrooms are tender, about 40 minutes. Drain mushrooms, reserving soaking liquid. Coarsely chop mushrooms; set aside.
  • Add barley to a small saucepan with 3 cups stock. Bring to a boil and let simmer until the barley is tender, about 45 minutes. Stir in butter; set aside.
  • In a medium saucepan, bring the remaining 7 cups stock to a boil with the carrots, celery, and reserved mushrooms and soaking liquid. Stir in the cooked barley mixture. Season with salt and pepper.
  • In a small bowl, stir together the sour cream and the flour. While stirring, slowly add 1 cup of the stock. Stir into soup with dill. Serve immediately.

CREAM OF BARLEY SOUP



Cream of Barley Soup image

This pureed soup is super fast to put together, though it takes a while to cook. It's well worth the effort. Serve it with some fresh bread to dip.

Provided by Sascha

Categories     Grains

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 10

5 cups chicken stock
1 cup pearl barley, rinsed thoroughly
1 onion, chopped
1 carrot, sliced
2 celery ribs, sliced
1 bay leaf (laurel)
4 sprigs fresh parsley
chicken carcasses (optional) or ham bone (optional)
salt & freshly ground black pepper
1 cup half-and-half or 1 cup milk

Steps:

  • Combine all the ingredients except the cream in a pot and bring to a boil over high heat.
  • Skim off and discard any foam that appears on the surface.
  • Reduce the heat and simmer covered until the barley is tender, 1 to 1 1/2 hours.
  • Discard the chicken carcass or ham bone if used.
  • Puree the soup in an electric blender or food processor and return to the pot.
  • Add the cream and heat.

Nutrition Facts : Calories 510.3, Fat 26.3, SaturatedFat 14.8, Cholesterol 90.5, Sodium 484, Carbohydrate 56, Fiber 9, Sugar 7.5, Protein 14.3

DILL SOUP



Dill Soup image

This creamy puree can be served hot or cold, so it makes a great summer soup.

Provided by Martha Rose Shulman

Categories     soups and stews, appetizer, side dish

Time 1h20m

Yield Serves four

Number Of Ingredients 16

1 tablespoon extra virgin olive oil
1 small onion, chopped
1 leek, white and light green parts only, cut in half lengthwise, cleaned and sliced
Salt, preferably kosher salt, to taste
1 large or 2 medium carrots (about 1/4 pound), sliced
1 rib celery, sliced
2 large garlic cloves, sliced
1 to 1 1/4 pounds russet potatoes, peeled and diced
1 quart water, chicken stock or vegetable stock
A bouquet garni made with a bay leaf, 1 sprig of parsley and 1 sprig of dill
1/4 cup finely chopped fresh dill
1/2 cup plain low-fat yogurt, plus additional for garnish
1/2 teaspoon cornstarch
Garlic croutons
small dill sprigs for garnish if serving hot
Thinly sliced cucumbers if serving cold

Steps:

  • Heat the olive oil in a large, heavy soup pot over medium heat, and add the onion and leeks. Cook, stirring, until they begin to soften, about three minutes, and add 1/2 teaspoon salt, the carrot and the celery. Cook, stirring, for five minutes, and add the garlic. Stir together for about a minute, until fragrant, and add the potatoes, water, salt and the bouquet garni. Bring to a boil, reduce the heat and simmer for one hour. Remove the bouquet garni.
  • Puree the soup in an immersion blender, or blend 1 1/2 cups at a time in a blender, covering the top tightly with a towel to avoid splashes. If you want a smoother consistency, put the soup through a medium strainer.
  • Stir together the yogurt, cornstarch and dill, and stir into the soup. Heat through. Add a generous amount of freshly ground pepper, taste and adjust salt. Serve hot, garnished with garlic croutons and small dill sprigs; or chill and serve cold, garnished with a dollop of yogurt, thinly sliced cucumbers and small dill sprigs.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 3 grams, Carbohydrate 32 grams, Fat 4 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 1074 milligrams, Sugar 4 grams

CREAM OF WILD MUSHROOM AND BARLEY SOUP



Cream of Wild Mushroom and Barley Soup image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 12

1/4 cup extra-virgin olive oil
1 medium red onion, finely chopped
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
5 cups thinly sliced cremini mushrooms
2 tablespoons finely chopped fresh rosemary
1/4 cup unbleached, nonbromated flour
1/2 cup dry red wine
4 cups beef stock or chicken stock
1 cup pearled barley
1 cup unsweetened oat milk
Fresh dill, for garnish

Steps:

  • Place a large heavy-bottomed Dutch oven over medium heat. Add the olive oil and heat to shimmering, then add the onion, garlic, and a pinch of salt. Cook until aromatic and just starting to soften, about 2 minutes.
  • Add the mushrooms and rosemary and cook, stirring occasionally, until the mushrooms have given up most of their liquid and are beginning to brown, about 5 minutes.
  • Add the flour and cook for 1 minute, stirring constantly. Add the red wine and stock to deglaze the pan, scraping with a wooden spoon to loosen the browned bits on the bottom. Bring to a boil and then reduce the heat to medium-low to maintain a gentle simmer. Add the barley and cook, stirring occasionally, until it's tender, about 1 hour.
  • Stir in the oat milk. Taste and add salt and pepper if needed. Garnish with dill and serve.

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