Coriander, Barley and Leek Soup
Exotic flavours add pungency and depth to this wintery soup. This is by far the best recipe I have ever invented.
Ingredients
Serves: 10
- 4 cups water
- 220g pearl barley
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 3 leeks, chopped and rinsed
- 315g turkey mince
- 2.5 litres beef stock
- 1 1/2 cups Chinese cooking wine
- 2 1/2 tablespoons ground coriander
- freshly ground black pepper to taste
Directions
Preparation:15min ›
Cook:1hour45min ›
Ready in:2hours
- In a saucepan, bring the water to a boil. Stir in the barley. Reduce heat, cover, and simmer 30 minutes. Drain.
- Heat the olive oil in a stock pot over medium-high heat, and cook the onions and leeks until tender. Add the turkey mince and cook until heated through. Add the beef stock and cooked barley, reduce heat to low. Cover, and cook 1 hour, stirring occasionally.
- Add the rice wine to the soup and season with coriander. Continue cooking about 10 minutes. Season with pepper to serve.
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Reviews and Ratings
Global Ratings:
(13)
Reviews in English (8)
I am giving this delicious soup 5 stars even though I changed it somewhat. Used chicken stock instead of beef as I don't use beef. Did not have enough barley so used half barley and half brown rice, which worked just fine. I used 1 T. of coriander and 1/2 cup of rice wine vinegar, thinking I could add more of each if needed but was so good I stopped at that amount. Great soup, thanks! - 23 Jan 2007 (Review from Allrecipes USA and Canada)
This was delicious, all I changed (only b/c of lack of ingredients) was that I added 3 hot Italian Sausages because I only had 10 oz of Turkey and I added 2 1/4 C + 1/4 white vinegar as I didn't have any Chinese Rice Wine. My 4 year old thought it was delicious as well! - 26 Jan 2008 (Review from Allrecipes USA and Canada)
Yuck. I'm sad that I used so many ingredients. I could only eat a half a bowl. I think it could've been a good soup if the rice wine had been left out. - 14 Sep 2010 (Review from Allrecipes USA and Canada)