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Dilled Vegetable Barley Soup Recipe

Recipe by: KAREN

"You can cook up a chicken or turkey carcass, or add stock and leftover turkey. Great way to end the Thanksgiving or Christmas turkey. I lost this recipe and spent two months searching for it. When it fell out of an unexpected book, I was thrilled and made the soup right away. If you like barley and mushrooms, you will love this soup."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook2 h 15 m
  • Ready In2 h 30 m
  • 1Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes.
  • 2Melt the butter in a large pot over medium heat. Stir in the onion, salt, and bay leaves. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the carrot and celery; cook for 5 more minutes. Pour in the wine and bring to a boil over high heat. Add the mushrooms, dill, soy sauce, turkey broth, and cooked barley; season to taste with pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer 1 1/2 hours.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 12 servings
  • 101 cals
  • 1 cup uncooked pearl barley
  • 2 cups water
  • 1 tablespoon butter
  • 1/2 cup minced onion
  • 1 teaspoon salt
  • 2 bay leaves
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1/2 cup dry white wine
  • 1 (8 ounce) package mushrooms, chopped
  • 2 teaspoons dried dill weed
  • 1 teaspoon soy sauce
  • 8 cups turkey broth
  • ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    101
    5%
  • Fat:
    1.7
    3%
  • Carbs:
    16.6
    5%
  • Protein:
    3.3
    7%
  • Cholesterol:
    7
    2%

Based on a 2,000 calorie diet

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