Tag Archives: barley

Sausage and Barley Soup with Greens

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This simple, satisfying soup relies on sausage as its flavorful base, therefore we doubled the amount. Start by cooking raw sausage, rather than precooked links, since it generally has better texture and flavor for soup.

Pearled barley adds heartiness and a wonderful chewy texture, another item we increased. We also doubled the greens which are stirred in at the end. A little vinegar is added for brightness, and voila!, you have a cozy meal in less than an hour of mostly hands-off time.

To make this soup gluten-free, you can substitute French green lentils for the barley. If you are making it ahead of time, wait to add the greens until you’re ready to serve to preserve their bright, fresh flavor.

As mentioned above, we altered certain ingredients, in some cases because that is how the items were packaged. Instead of 8 ounces of sausage, our coil was 1 pound and felt that amount was perfect. The baby kale came in 5-ounce clam shells so we used two for a total of 10 ounces instead of the 8 listed. The barley was increased to 3/4 cup and we added 4 cloves of garlic, chopped. Our changes are noted in the recipe below.

Tip: If using regular (hulled) barley, add about 15 minutes to the simmer time for the barley to become tender.

Sausage and Barley Soup with Greens

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. olive oil 
  • 1 lb. raw Italian pork or chicken sausage (casings removed if necessary)
  • 1 medium onion, chopped (about 2 cups)
  • 3 large carrots, peeled and chopped (about 2 cups)
  • 4 cloves garlic, peeled and chopped
  • Salt and black pepper
  • 6 cups chicken stock or water
  • 1 14-oz. can diced tomatoes
  • 3/4 cup pearled barley (see Tip)
  • 10 oz. tender greens, like spinach or baby kale
  • 2 Tbsp. red wine vinegar or apple cider vinegar
  • Grated Parmesan and fresh herbs (optional), for garnishing

Sausage and Barley Soup with Greens

  • Servings: 6
  • Difficulty: easy
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Directions

  1. Heat a medium Dutch oven or other heavy-bottomed pot over medium. Add the olive oil and swirl to coat the bottom of the pot. Add the sausage, pressing it into a thin layer that covers the bottom of the pot. Cook, undisturbed, until golden brown on the bottom, about 5 minutes. Flip the sausage and break it up into bite-size pieces, then cook until golden brown all over, stirring occasionally, about 5 minutes more. If there is a large amount of fat left in the pot after browning the sausage, remove all but about 2 tablespoons.
  2. Add the onion and carrots, season with salt and pepper, and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
  3. Stir in the stock, tomatoes and their juices and the barley, scraping the browned bits from the bottom of the pot. Bring to a simmer, then turn the heat down to low and cook, stirring occasionally, until the barley is tender, about 30 minutes.
  4. When ready to serve, stir in the greens and cook until bright green and slightly wilted, about 2 minutes.
  5. Add the vinegar, taste and season with salt and pepper as needed.
  6. Divide among bowls and garnish with Parmesan and fresh herbs, if using. (The soup will keep, refrigerated, for up to 3 days. The barley will absorb some liquid as the soup sits, so loosen any leftover soup with a bit of water or stock.)

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Adapted from a recipe by Linda Xiao for NYTimes Cooking

Barley Soup with Mushrooms and Kale

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What a powerhouse of healthy ingredients! First, there’s the barley. This versatile grain has a somewhat chewy consistency and a slightly nutty flavor that can complement many dishes. It’s also rich in many nutrients and packs some impressive health benefits, ranging from improved digestion and weight loss to lower cholesterol levels and a healthier heart.

And mushrooms are a low-calorie food that packs a nutritional punch. Loaded with many health-boosting vitamins, minerals, and antioxidants, they’ve long been recognized as an important part of any diet. Plus, the anti-inflammatory effect of mushrooms has been shown to greatly improve the efficiency of the immune system.

Kale, one of the so-called “superfoods” is also packed with nutrition that puts it high on the list of world’s healthiest food, not to mention it is low in calories and has zero grams of fat.

All health info aside, the soup is just darn tasty too! Because our onion wasn’t very large, we also included a shallot. Instead of lining a strainer with cheesecloth, The Hubs drained the hydrating porcinis through a coffee filter, which prevents any grit seeping into the broth.

It will keep for about three days in the refrigerator, but the barley will swell and absorb liquid, so you will have to add more to the pot when you reheat. We added one cup of mushroom broth when we reheated a few days later.

Barley Soup with Mushrooms and Kale

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 1/2 oz. dried porcini mushrooms
  • 2 cups boiling water
  • 1 Tbsp. extra virgin olive oil, as needed
  • 1 large onion, chopped
  • 1/2 lb. cremini mushrooms, cleaned, trimmed and sliced thick
  • 2 large garlic cloves, minced
  • Salt, preferably kosher salt, to taste
  • 3/4 cup whole or pearl barley
  • 1 1/2 qts. chicken stock, or beef stock
  • A bouquet garni made with a few sprigs each thyme, parsley and a bay leaf
  • 8 oz. kale, stemmed and washed
  • Freshly ground pepper to taste

Directions

  1. Place the dried porcini mushrooms in a bowl or a Pyrex measuring cup, and pour on two cups boiling water. Let sit for 30 minutes.
  2. Set a strainer over a bowl, and line it with cheesecloth, or better yet, a coffee filter. Lift the mushrooms from the water and squeeze over the strainer, then rinse in several changes of water. Squeeze out the water and set aside. Strain the soaking water through the cheesecloth/coffee filter-lined strainer. Add water as necessary to make two cups. Set aside.
  3. Heat the oil in a large, heavy soup pot or Dutch oven over medium heat, and add the onion. Cook, stirring often, until just about tender, about five minutes.
  4. Add the sliced fresh mushrooms. Cook, stirring, until the mushrooms are beginning to soften, about three minutes, and add the garlic and 1/2 teaspoon of salt. Continue to cook for about five minutes, until the mixture is juicy and fragrant.
  5. Add the reconstituted dried mushrooms, the barley, the mushroom soaking liquid, and the stock or water. Salt to taste. Bring to a boil, reduce the heat, cover and simmer 45 minutes.
  6. Meanwhile, stack the kale leaves in bunches and cut crosswise into slivers. Add the kale to the simmering soup, and continue to simmer for another 15 to 20 minutes.
  7. The barley should be tender and the broth aromatic. The kale should be very tender. Remove the bouquet garni, taste and adjust salt, add a generous amount of freshly ground pepper and serve.

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Recipe from The NY Times

Hearty & Healthy: Farmhouse Vegetable and Barley Soup

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You may know from experience, most recipes for hearty winter vegetable soups are neither quick nor easy. So for a satisfying soup that doesn’t take the better part of a day to make, start with homemade chicken stock which adds tons of flavor. (Use vegetable broth if maintaining a vegetarian diet.) Then add soy sauce and ground dried porcini mushrooms. These ingredients bring a savory, almost meaty flavor to the soup base. Next, to make the soup more filling, include barley to a hearty combination of carrots, potatoes, leeks, cabbage, and turnips.

Turnips you say? While I’ve never been a fan of turnips in and of themselves (I mean when was the last time you ever craved a turnip?) I don’t mind them as part of a mix of vegetables, like in this soup. But they certainly have a health profile worth checking out.

Here’s the lowdown: Turnips are loaded with fiber and vitamins K, A, C, E, B1, B3, B5, B6, B2 and folate, as well as minerals like manganese, potassium, magnesium, iron, calcium and copper. They are also a good source of phosphorus, omega-3 fatty acids and protein. So yes, I will include them in fits and spurts throughout my meal plans.

Another startling statistic is the benefits of barley. Barley’s high fiber content helps food move through your gut and promotes a good balance of gut bacteria, both of which play important roles in digestion. Due to its high fiber content, it makes a great alternative to white rice dishes such as pilaf or risotto. One half cup is packed with 17.3 grams of fiber and 12.5 grams of protein!

So bottom line, this soup is very good for you!

Farmhouse Vegetable and Barley Soup

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • â…› oz. dried porcini mushrooms
  • 8 sprigs fresh parsley plus 3 Tbsp. chopped
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 2 Tbsp. unsalted butter
  • 1 ½ lbs. leeks, white and light green parts sliced ½-inch thick and washed thoroughly
  • 2 carrots, peeled and cut into ½-inch pieces
  • 2 celery ribs, cut into 1/4-inch pieces
  • â…“ cup dry white wine
  • 2 tsp. soy sauce
  • Salt and pepper
  • 6 cups water
  • 4 cups low-sodium chicken broth or vegetable broth
  • ½ cup pearl barley
  • 1 garlic clove, peeled and smashed
  • 1 ½ pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
  • 1 turnip, peeled and cut into 3/4-inch pieces
  • 1 ½ cups chopped green cabbage
  • 1 cup frozen peas
  • 1 tsp. lemon juice

Directions

  1. Grind porcini with spice grinder until they resemble fine meal, 10 to 30 seconds. Measure out 2 teaspoons porcini powder; reserve remainder for other use. Using kitchen twine, tie together parsley sprigs, thyme, and bay leaf.
  2. Melt butter in large Dutch oven over medium heat. Add leeks, carrots, celery, wine, soy sauce, and 2 teaspoons salt. Cook, stirring occasionally, until liquid has evaporated and celery is softened, about 10 minutes.
  3. Add water, broth, barley, porcini powder, herb bundle, and garlic; increase heat to high and bring to boil. Reduce heat to medium-low and simmer, partially covered, for 25 minutes.
  4. Add potatoes, turnip, and cabbage; return to simmer and cook until barley, potatoes, turnip, and cabbage are tender, 18 to 20 minutes.
  5. Remove pot from heat and remove herb bundle. Stir in peas, lemon juice, and chopped parsley; season with salt and pepper to taste.

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Recipe from Cook’s Illustrated