Dilled Vegetable Barley Soup

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.

Dilled Vegetable Barley Soup Ingredients

• 1 cup uncooked pearl barley

• 2 cups water

• 1 tablespoon butter

• cup minced onion

• 1 teaspoon salt

• 2 bay leaves

• 2 carrots, chopped

• 2 stalks celery, chopped

• 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

How to Make Dilled Vegetable Barley Soup

1. Bring 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.

2. Melt 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.

Dilled Vegetable Barley Soup Nutritions

• Calories: 100.5 calories

• Carbohydrate: 16.6 g

• Cholesterol: 6.5 mg

• Fat: 1.7 g

• Fiber: 3.3 g

• Protein: 3.3 g

• SaturatedFat: 0.7 g

• ServingSize:

• Sodium: 1002.2 mg

• Sugar: 2.2 g

• TransFat:

• UnsaturatedFat:

Dilled Vegetable Barley Soup Reviews

• This soup was okay, much better the next day. It was a little bland for our taste. The soy sauce was lost in the soup. If I make this again, Ill add at least a tablespoon of soy sauce and will add chicken.

• Excellent basic barley soup recipe. The (small) changes I made were to add some squash, no turkey, and red wine instead of wine. Seems to be a very forgiving recipe.

• I made this and added some chicken and it is great very tasty.

• Have made this soup twice now, and both times have gotten rave reviews. The only change I made the second time around was to add more carrots and celery.

• Great soup Wonderfull taste, great texture my whole family loved it Thank you soooo much A great use of barley

• Excellent soup

• I definitely love it :). Every time I make this soup, every time y thought that is the most delicious soup

• This is terrific I added a bit more barley, 2 peeled and seeded chayote squashes, doubled the mushrooms with a combination of fresh and dehydrated types (shiitake, porcini, and baby portobello), and added a pound of lean ground beef. I also used the liquid from the reconstituted mushrooms in place of some of the broth. Added a small amount of marjoram and lemon pepper, and more salt to taste. Definitely will be making this again.

• I made this soup twice so far. It is perfect just the way it is. Just be aware that after refrigerating it gets pretty thick so you need to add water. I used bouillon cubes (chicken). Its a hearty and nourishing soup. Just what the doctor ordered

• I suggest doubling or tripling the amount of mushrooms

• Made this on a cold snowy day - had half of roasted ckickenleft over with chicken juice - chopped up and added to soup, added an extra teaspoon of low sodium soy sauce and two extra cups of chicken broth along with extra carrots and celery as another reviewer recommended - thanks Karen for this great recipe. Just delicious

• This was a huge hit. Super hearty and full of flavor. I did make a few additions... I added a whole minced onion and took another reviewers suggestion for a tablespoon of soy sauce. Also, I doubled the carrots and celery. All in all, a delicious, healthy meal

• Followed some suggestions..red wine (because it was already open) and more soya. Added abit of Old Bay to counteract the blandness some mentioned. Surprisingly good

• Loved this soup. Delicious, tangy broth. It is like this "simple" soup with this really tasty broth. Will definitely make again

• I thought this soup had good overall flavor and I enjoyed it. I couldnt find turkey broth so I ended up using turkey stock which made it a little thicker than I expected. I think I would enjoy it even more if Id used broth instead of stock. In the future if I cannot find turkey broth I will just use chicken broth.

• Warm, comforting and flavorful. I used chicken broth because thats what I had on hand. Omitted the soy sauce because Im not a fan. Had a couple potatoes to use up so diced and added with the carrots and celery. Wonderful winter soup.

• Delicious and easy, a great meal to warm you up on a cold rainy night I use vegetable broth to keep it vegetarian and cooked the barley separately in my rice cooker so it maintains its chewiness without getting soggy if left inside the broth.

• This soup was great A huge hit. It was very concentrated though, so Im not sure how much juice will be left tomorrow. The recipe called for 2 cups of water, but it never said where to add them. I think I should have added them anyways. This was delicious though

• Excellent as written

• More wine, use frozen noodles instead of barley and herbs de Provence instead of dill