Barley Soup Recipe

Name: Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 qt. boiling water; 1/3 c. barley; 4 Tbsp. oil; 1/2 c. chopped onions; 1/2 c. carrots, diced; 1 c. potato, diced; 1/4 c. celery, cut up; 1 c. cabbage, chopped; 1 Tbsp. flour; 2 tsp. salt

Servings: persons

1
Add mushrooms if your family likes them.
2
Soak 1/4 cup dried mushrooms in warm water for 30 minutes.
3
Save the water.
4
Put the barley into boiling water and let simmer.
5
Saute onion in oil; add drained chopped mushrooms and brown slightly.
6
Add to barley.
7
Add carrots, celery, cabbage and potatoes to oil in frying pan and saute until limp.
8
Sprinkle flour over and fry cabbage until it gets brown around the edges.
9
Strain reserved mushroom water and add.
10
Bring to a boil and let it boil for 1 minute.
11
Add to the barley.
12
Season with salt and pepper to taste.
13
Cook until barley is done.
14
Serve in warm soup bowls.

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 qt. boiling water, 1/3 c. barley, 4 Tbsp. oil, 1/2 c. chopped onions, and more.

Yes, Barley Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barley Soup

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