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| 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."
Ingredients :
- 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
Instructions :
| Prep : 15M | Cook : 12M | Ready in : 2H30M |
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- 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.
- 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.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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