Barley Chicken soup/ Mushroom Barley soup
#41796 - 01/29/04 11:34 AM
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AllieGator
Reged: 01/24/04
Posts: 108
Loc: Rockland County, NY
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Havent tried either yet,but looks really good. can't cook in the dorms!
Chicken Barley soup
3 lbs chicken cut into pieces
½ c uncooked barley
9 c water
2 Tbsp lemon juice
3 celery stalks w/ leaves
1 small onion
½ c chopped onion
½ c finely chopped carrot
½ c chopped fresh parsley
1 Tbsp salt
½ tsp pepper
Place chicken, water, leaves from celery and small onion into large pot. Cover, bring to boil, reduce heat to simmer for 1 ½ hr until chicken is cooked. Remove chicken, strain broth into bowl, chill until all fat rises to the surface, remove. Discard skin/bones from chicken. Cut chicken into bite size pieces, set aside. Return broth to saucepan; add celery stalks, carrots, onion, barley, lemon juice, seasonings. Cover and simmer for 35 min.
Serving size 1 ½ c
MUSHROOM BARLEY SOUP
1 lb. fresh mushrooms
1 c. finely chopped onion
1 clove garlic, finely chopped
2 cans condensed chicken broth
5 soup cans water
3 tbsp. tomato paste or ketchup
3/4 tsp. salt
Few twists freshly ground pepper
1 bay leaf
1/2 c. barley
1/4 c. chopped parsley
1 1/2 c. sliced celery and leaves
1 1/2 c. sliced carrots
Chop 1/2 pound mushrooms. Slice remaining 1/2 pound and set aside.
In large saucepan, add the chopped mushrooms along with onions and garlic; sauté 5 minutes. Stir in broth, water, tomato paste, salt, black pepper, and bay leaf. Heat to boiling. Stir in barley. Reduce heat, cover and simmer 1 hour. Add parsley, celery, and carrots. Cook covered about 30 minutes longer until vegetables and barley are tender.
In medium skillet, add the reserved sliced mushrooms and sauté 5 minutes. Add to soup. Ladle into. Makes 2 quarts; 8 servings.
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Ooh these look great! I've been looking for some good soup recipes so I can make them on the weekends and freeze for during the week meals.
Thanks!
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- Jennifer
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Hi Allie, (you doll)
Oh yes, barley...........a wonderful grain and these both look great...........
But I warn you, barley can be very gas producing  as can mushrooms. Better take your Beano!!!
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Quote:
But I warn you, barley can be very gas producing as can mushrooms. Better take your Beano!!!
I've never really had barley before. Would these soups be great without the barley?
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- Jennifer
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ive never made them, but im sure you could substitute any small size pasta like orzo or elbows.
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If you can do nothing else...smile
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My thinking exactly Allie, Those you mentioned and the good old standby, rice. But in soups I've found a good long grain rice holds up better than a short grain Asian rice.
I've found barley is one of those things you have to build up a tolerance for with IBS, like beans.
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u kno, i bought a whole bag of pearled barley and have been scared to try it, i guess i should hold off for a while.
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Oh Allie, I didn't mean to scare you. It's not AS (gas) lethal as beans, really, and a little bit goes a long way.
I do believe, and you mothers of young children correct me if I'm wrong, there is a baby food barley, like baby cream of rice or something like that. Maybe you could try that first and see how it does. Besides, since the baby food barley is ground, like cream of rice, it's easier to digest. You can go from there.
BTW, a small amount of dry barley makes a huge amount of cooked barley. I forget exactly, but it always seemed like one part dry cooked up to about 3 parts cooked. You could lower the amount of barley in the soup to ¼ cup or 1/3 cup and likely still have plenty of barley. Once you develop a taste for barley, you'll love it. I have a favorite Jewish deli I go to that has the best mushroom barley soup. OMG, I'm getting hungry for it just writing about it.
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my grandma used to make me toasted barley and egg barley all the time when i was younger and when i found out i couldnt have it anymore it was devesatating. i dont know if the pearled barley tastes the same but i sure hope so.
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Out of the whole barley forms the pearl, to me, is the best tasting, however, I'm told not the best nutritionally...but I suspect the other, can't remember what they called it...maybe "hulled", was much higher in insoluble fiber. I bought some, tried it and threw it out.........ug. This was a long time ago, before my IBS.
But, I am so curious. Wanna explain the other kinds?
Educate us here, ok? 
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