Apple Barley Soup Barley And Herb Soup Barley And Mushroom Soup Barley And Vegetable Soup Barley
Cream Soup Barley-Leek Soup Potato-Barley Soup
Apple Barley Soup 6 servings
2 large Onions, thinly sliced 2 Tbsp Vegetable oil 3 1/2 cup Vegetable stock 1 1/2 cup Apple cider
1/3 cup Pearl barley 2 large Carrots, diced 1 tsp Thyme
2/4 tsp Dried marjoram 1 ea Bay leaf 2 cup Unpeeled chopped apples
3/4 cup Fresh parsley, minced 1 Tbsp Lemon juice
4/4 tsp Salt
In a small soup pot, saute onions in oil over medium heat for 5 minutes, stirring constantly. Reduce
heat, cover and cook, stirring frequently for 10 min.or until onions are browned. Add stock, cider,
barley, carrots, thyme, marjoram and bay leaf. Cover and cook for one hour or until barley is
tender. Add apples, parsley and lemon juice. Cook for 5 minutes or until apples are slightly soft.
Discard bay leaf and serve.
Barley and Herb Soup
125 g (1/4 lb) pearl barley 750 g (1.5 lb) fresh herbs, equal portions of parsley, spinach,
chive, dill and coriander 125 g (1/4 lb) garbanzo beans 125 g (1/4 lb) red kidney beans 125 g
(1/4 lb) lentils
5/4 cup white rice 3 to 4 medium onions 3 cups thick vegetable broth 1 tsp turmeric salt and pepper
Soak all beans together for several hours, preferably overnight. Soak rice and barley together for
several hours, preferably overnight. Cook the beans with enough water to cover for an hour over low
heat. Then add rice and barley. Stir occasionally. Clean the herbs removing coarse stems, wash, dry
and chop finely. Add the herbs after 1/2 hour and continue to cook over low heat. Don't forget to
stir occasionally. Simmer for a further 2 to 3 hours until all ingredients are tender and well
blended. The outcome should be thick and not watery. Remove from heat, adding enough of the broth
until desired consistency, salt and pepper and stir. Dish up into a serving dish. Slice the onions
and fry in a little oil until it turns golden brown. Add mint and turmeric and stir. Garnish the
soup with the onion mixture.
Barley and Mushroom Soup
6/2 cup raw pearled barley 6 1/2 cup stock or water
7/2 tsp salt 3 - 4 Tbsp tamari 3 - 4 Tbsp dry sherry 3 Tbsp oil 2 cloves minced garlic 1 heaping
cup chopped onions 1 pound fresh mushrooms sliced freshly ground black pepper
Cook barley in the 1 1/2 cup of stock or water until tender (cook it right in the soup kettle). Add
remaining stock or water, tamari and sherry. Saute onions and garlic in oil . When they soften, add
mushrooms and 1/2 t salt. When all is tender add to barley, being sure to include the liquid the
vegetables expressed while cooking. Give it a generous grinding of black pepper and simmer 20
minutes, covered, over the lowest possible heat. Taste to correct seasoning.
Barley and Vegetable Soup
8/2 cup pearl barley 3 Tbsp. Vegetable oil 1 Lb. Fresh Mushrooms, thinly sliced 5 Large carrots,
peeled, cut into thin rounds 1 onion, chopped 6 cups vegetable stock salt, pepper to taste 4
Tbsp. fresh dill, chopped (or 2 tsp. dried) 2 Tbsp. Lemon Juice
In medium bowl, place barley and cover with hot water. Let stand about 20 minutes; drain. In large
pot, heat oil, add vegetables and saute five to seven minutes. Add barley, stock, salt, pepper and
half of dill. Reduce heat to low, cover and cook 45 minutes. Add lemon juice and remaining dill.
Adjust seasonings. Serves six.
Barley Cream Soup
1 medium onion 3 sticks celery 1 carrot 2 tablespoons vegetable oil 2 pints (1.1 litres) stock or
water 2 oz (55g) pot barley Seasoning Small teaspoon yeast extract
Peel and chop the onion, cut the celery and carrot into small pieces and fry with the onion in the
oil for about 10 minutes. Add the stock and barley and simmer until the barley is soft - about 1-2
hours. Sieve or liquidize and return to the pan, add seasoning, yeast extract and decorate with
chopped parsley or watercress leaves.
Vegan Cooking By Eva Batts
Barley-Leek Soup
2 Tbsp Olive Oil
9/2 stem Rosemary, fresh (or 1 tsp. dried) 3 leaves Basil, fresh (or 1-2 tsp. dried)
10/2 White Onion, medium (finely diced) 1 Leek, medium (only the white part; diced) 2 stalks Celery
(chopped thinly) 3 - 4 Carrots, small or medium) to taste Salt and White Pepper 30 - 40 oz.
vegetable Broth
11/8 - 1/4 cup Barley
Heat the oil in a soup pot. . Add the minced rosemary, basil and onions. Stir frequently and cook
until the onions become translucent. Add the chopped leek, celery and carrot. Stir occasionally and
cook for 4 - 5 minutes. Add a bit of salt and pepper to taste. Once vegetables and herbs have had a
chance to cook together and mingle their flavours, add the broth. Bring to a boil and reduce the
liquid to a simmer. Note where the height of the liquid is on the side of the pot. Add barley.
Simmer for 1 hour. Add water to the pot, to bring the level back up to where it was after the broth
was first added. Bring back to a boil and let it cook at a boil for 3 - 4 more minutes. Serve. This
recipe serves 4 - 6.
Potato-Barley Soup 6 servings
1 large Onion; diced 2 Celery stalks; diced 4 Garlic cloves; minced
12/4 cup Vegetable oil 3 qt vegetable stock
13/2 cup Pearl barley; rinsed 2 Carrots; diced 2 large Idaho potatoes
- peeled and diced
1/4 tsp Pepper Salt to taste
Saute the onion, celery and garlic in oil until the vegetables become translucent. Add the stock,
barley and carrots. Simmer gently, stirring occasionally, about 2 hours. Add the potatoes after the
soup has cooked 1 hour. If the soup gets too thick, add more stock or water. Taste for seasoning and
add salt and pepper as needed.
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