Barley is an ideal grain to add to your next soup, it adds healthy fibre while providing a firm texture. Popular in beef based soups, it is still found in chicken and pork, as well as vegetarian and vegan.
A great way to use that left over turkey. This soup is made from turkey carcass, potatoes, carrots, celery, onion, cabbage, tomatoes, barley, parsley and thyme.
This beautiful smooth soup is made with pureed potatoes, pumpkin, leek and fennel with pearl barley to make it more substantial.
More stock makes more of a soup, this recipe produces something more like a stew rather than a soup as pictured.
I like to use dried mushrooms because they provide a real flavour punch. This is a simple soup but very satisfying.
I love to use pearl barley which I think is a very underrated grain. It soaks up tons of flavour and is perfect for adding bite to a good mushroom soup.
Adding grated pickled cucumber to a rich soup is a common thing to do in Eastern Europe, it adds a delightfully salty and sharp note. Try it!
This potato, mushroom and barley soup is idea for bringing something warm and nourishing to the table in no time. With a pressure cooker it is ready in under 30 minutes.
Tasty and filling, this soup of barley, potatoes and artichokes is a favourite family dish in late winter. A pressure cooker halves the cooking time.
Serve this hearty vegan soup of barley, beans and vegetables with warm crusty bread for a complete meal.
A delicious soup simmered with barley, chicken stock, leeks, celery, onion and carrots then mixed with egg yolk and cream. Seasoned with nutmeg, salt and pepper.