Dilled Vegetable Barley Soup recipe
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Ingredients
- 1 cup uncooked pearl barley 2 cups water 1 tablespoon butter ½ cup minced onion 1 teaspoon salt 2 bay leaves 2 carrots, chopped 2 stalks celery, chopped ½ 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 Info
- 100.5 caloriescarbohydrate: 16.6 gcholesterol: 6.5 mgfat: 1.7 gfiber: 3.3 gprotein: 3.3 gsaturatedFat: 0.7 gservingSize: -sodium: 1002.2 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Dilled Vegetable Barley Soup
Directions
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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.