Barley Soup Recipe

Name: Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 carrots; 2 celery stalks; 2 large potatoes; 2 leeks; 4 to 5 cabbage leaves; 1 soup bone with mark (with marrow); 1 Tbsp. butter; 3 1/2 oz. barley; 2 qt. bouillon (beef or vegetable); salt; pepper; 1 onion; 1 bay leaf; 1 clove; 3 1/2 oz. bacon; 1 egg yolk; 1/3 c. cream

Servings: persons

2 carrots
2 celery stalks
2 large potatoes
2 leeks
4 to 5 cabbage leaves
1 soup bone with mark (with marrow)
1 Tbsp. butter
3 1/2 oz. barley
2 qt. bouillon (beef or vegetable)
salt
pepper
1 onion
1 bay leaf
1 clove
3 1/2 oz. bacon
1 egg yolk
1/3 c. cream

1
Peel and dice the carrots, celery and potatoes.
2
Cut the leeks and cabbage leaves into fine strips.
3
Saute the vegetables and soup bone in the butter.
4
Add the barley.
5
After a few minutes, pour in the bouillon.
6
Stick the onion with the clove and add to the soup, along with the bacon.
7
Simmer for 2 1/2 hours.
8
Remove the soup bone and onion from the soup.
9
Mix the egg with the cream; add to the soup.
10
Heat, but do not boil.
11
Season to taste with salt and pepper.

341

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 17 ingredients. The key ingredients include: 2 carrots, 2 celery stalks, 2 large potatoes, 2 leeks, 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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