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Ingredients: 2 Onions, chopped 2 Cabbage, shredded 4 Cloves garlic (or more!), 1 1/2 Pound(s) Fresh mushrooms (sliced or 1/2 Cup(s) Soy sauce or tamari 1 3/4 Cup(s) Finely diced red onion 1/2 Teaspoon(s) Dried basil leaves 1/4 Teaspoon(s) Fresh ground black pepper 1 Teaspoon(s) Dill weed 1/4 Cup(s) Chopped fresh parsley 2 Cup(s) Multigrain oatmeal (with rolled rye, oats, barley and wheat) 8 Cup(s) Dried Thyme 2 Carrots, diced Directions: In a large pot combine chopped onion, celery, garlic and mushrooms. Saute for about 4 minutes in just enough vegetable stock to keep them from sticking. Add the barley, soy sauce, seasonings, the rest of the vegetable broth and water. Bring to a boil, and then simmer for 2 to 3 hours. 45 minutes before it's done, add the chopped carrots. If it gets too thick, add additional water.
Check some related videos Similar recipes: Cuban black bean soup Sort and soak beans overnight; drain and discard soak water. In a 4-quart pot, saute onion in butter or margarine until tender but not browned. Add soaked beans, 4 cups water, bouillon cube, ham (cut into 4-6 chunks), bay leaves, thyme, oregano, salt & Curried cold asparagus soup Snap off woody ends from asparagus stalks. Clean stalks with vegetable peeler, cut off tips and reserve. Combine chicken broth and asparagus stalks in large kettle. Heat to boiling, cover, reduce heat and simmer 40 to 45 minutes. Drop asparagus tips into Asparagus-potato soup PLACE ALL THE INGREDIENTS except cheese in a large saucepan. Bring the liquid to a simmer over moderate heat, then adjust the heat so that it bubbles gently. Cover the pot and simmer the broth for 30 to 35 minutes, until the vegetables are very Asparagus cream soup 1. In medium saucepan melt Crisco; add onion and cook until tender. 2. Add frozen asparagus and chicken broth; cook uncovered 10 minutes over high heat. 3. Transfer mixture to blender and puree. (Or force mixture through a find wire sieve.) Baked asparagus and mushroom omelet Cook fresh asparagus, mushrooms, and green onion in a small amount of boiling water about 7 minutes or till tender. (Or cook frozen asparagus, mushrooms, and green onion according to asparagus package directions.) Drain. In a large mixing b Asparagu soup Take asparagus, break into 1/2 inch pieces, boil until tender in salted water, add 1 qt good rich milk or part cream, add 2 ounces butter, season with pepper and it is ready to serve. This is delicious. Source: Margaret Bower, Greenford Grange, Asparagus soup (zuppa di asparagi) Heat the oil and garlic in a soup pot until the garlic is golden. Add the asparagus and cook until they begin to color. Season with salt and pepper. Add the broth and bring to a boil; reduce the heat and simmer for 15 minutes, or until the asp Asparagus and sesame chicken soup Preparation: Rinse chicken, remove fat pockets, pat dry, and chop into bite-size pieces. NOTE: if tempted to use breast meat without bones, please don`t; bones add to body and flavor of soup. Peel and slice ginger root. Wash and cut asparag Asparagus soup #1 Saute vegetables in butter for 5 minutes. Add water and bouillon cube; simemr 5 minutes. Add remaining ingredients and simmer 10 minutes more. Serve. Asparagus soup #2 Snap off asparagus tips and set the stalks aside. Melt butter in a deep skillet with a cover. Add asparagus tips, onion, leeks, celery and potato. Cover lightly and cook over the very lowest heat until vegetables are soft, 20 minutes or more Asparagus and crab meat soup - mang tay nau cua Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt in a 3 quart soup pot. Bring to a boil. Reduce the heat and simmer. Meanwhile, heat the oil in a skillet. Add the shallots and garlic and stir-fry until aromatic. Add the cra Asparagus crepes with mushroom dill-sauce CREPES: Combine flour & salt in mixing bowl. Make a well in the centre & pour in the soymilk & oil. Beat till smooth. Heat a 6 or 7-inch skillet. when hot, pour in 1/4 c of batter & tilt skillet till it's evenly coated. Asparagus & red pepper soup 1. Place asparagus and broth into 4 qt pan and simmer for 15 min., until tender. 2. Puree asparagus/broth in blender. Take out some pieces for a chunkier consistency if you wish. 3. Put puree back in pan and add red pepper, any reserved asparagus, black Thai-style, spicy eggplant-mushroom sauce Mince garlic and shallot; quarter mushrooms, dice eggplant into 1-inch cubes and slice red bell pepper into long strips. In a large frying pan, on medium head add stock and mushrooms. Simmer for 5 minutes or until mushrooms are tender and brown. Remove m Ff no-cream asparagus soup (vegan) Microwave the onions and leeks until tender or saute in water over medium heat until tender. Add stock and the asparagus and simmer until tender, about 15 minutes. Puree soup in blender in batches and strain through a fine strainer. Return to pot and s Crab and asparagus soup (queensland) In 1 1/2-quart saucepan heat margarine over medium-high heat until bubbly; add onion, celery, carrot, garlic, and shallots; saute, stirring occasionally, until softened, 2 to 3 minutes. Sprinkle with flour and stir quickly to combine. Gradual Asparagus crab soup (sup mang tay cua) The French introduced asparagus to the Vietnamese, who promptly incorporated this classic vegetable into their cuisine. The Vietnamese word for asparagus is "Western bamboo," due to its resemblance to bamboo shoots. asparagus is univ Asparagus soup * - lower ends only *** STOCK *** Snap the lower end of the asparagus where they break easily when bent. Rinse the ends well and roughly chop them into 1" pieces. Combine the rest of the stock ingredients in a stock pot, bring to a boil Summer asparagus soup Melt the butter in a pan big enough to cook the soup. Saute the onions for a few minutes, until transparent but not brown. Meanwhile, slice the asparagus into thin slices. Now add the sliced asparagus pieces to the onions and continue to saut Asparagus & morels in wild mushroom vinaigrette Trim and blanch asparagus until tender and stop the cooking by immersing in cold water. Drain and reserve. Soak porcini in stock or water. Bring to a boil and reduce volume to 1/4 cup. Strain. In blender, combine balsamic vinegar and the mushro Zuppa di asparagi (calabrian asparagus soup) In a large saucepan, cook the garlic in the olive oil over moderate heat, stirring constantly, until golden, about 3 minutes. Add the asparagus and cook until bright green, about 5 minutes. Add the salt, pepper and Vegetable Broth and bring to Asparagus & crab meat soup (mang tay nau cua) * cut into 1-inch sections with canning liquid reserved This soup was probably created by some homesick Frenchman. White asparagus (a French import), packed in jars or cans, is used for this recipe. Traditionally, crumbled, salted duck egg yol Asparagus & sesame chicken soup Preparation: Rinse chicken, remove fat pockets, pat dry, and chop into bite-size pieces. NOTE: if tempted to use breast meat without bones, please don`t; bones add to body and flavor of soup. Peel and slice ginger root. Wash and cut asparag Crab & asparagus soup (queensland) In 1 1/2-quart saucepan heat margarine over medium-high heat until bubbly; add onion, celery, carrot, garlic, and shallots; saute, stirring occasionally, until softened, 2 to 3 minutes. Sprinkle with flour and stir quickly to combine. Gradual Ovo-lacto: asparagus/mushroom casserole Preheat the oven to 375 degrees. Cook the rice, then mix with everything else except the cheese. Pour into a greased 8" by 8" baking pan, and sprinkle the cheese on top. Bake for 40 minutes. Vegetarian barley-vegetable soup Sautee onions, carrots, and celery in heated butter or margarine in a large kettle for 5 minutes. Add tomatoes, water, basil, thyme, salt, and pepper. Bring to a boil. Stir in barley and lower heat. Cook slowly, covered, 1 1/2 hours, until barley is tende Barley soup * Available in health stores, it make beans and peas more digestible. Combine all ingredients except salt and carrot and simmer until the barley is cooked, about 45 minutes. Season to taste with salt if needed and garnish with shredded carr Cream of shiitake mushroom soup This rich, earthy soup has but 100 calories per serving if made with non-fat milk. PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil. Form a smooth paste of the rice flour and the cold milk. Cream of sun-dried tomato soup This creamy, vibrant red soup has but 100 calories per serving if you use low-fat milk and no cream. PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil. Form a smooth paste of the rice flour and Potato-barley soup SAUTE THE ONION, CELERY and garlic in oil until the vegetables become translucent. Add the stock, barley and carrots. Simmer gently, stirring occasionally, about 2 hours. Add the potatoes after the soup has cooked 1 hour. If the soup gets too t Barley-buttermilk soup RINSE THE BARLEY and put it in a pot with the water and salt to taste. Bring to a boil, lower the heat, and simmer until the barley is tender, about 45 minutes. Drain the barley. (The liquid can be reserved to use in another soup.) Toss the oni Cock-a-leekie (chicken and leek soup) Heat all ingredients except leeks to boiling in Dutch oven. Reduce heat. Cover and simmer 30 minutes. Add leeks. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 15 minutes. Remove chicken from Mushroom-barley soup w/ short ribs PLACE RIBS, ONION, GARLIC and celery in a soup pot. Add the liquid, cover, bring to a boil and simmer over low heat for 1 hour. Add the barley, dill, salt and pepper and cook another 50 minutes. Add the mushrooms and cook another 10 minutes. Se Mushroom-short rib soup MELT BUTTER IN A 2-QUART POT over medium heat on the stove. Add the onions and cook covered, stirring occasionally, for 10 minutes or until the onions are soft. Add the water and the ribs, increase heat to high and bring to a boil. Boil, skimmi Pot roast of turkey with barley HEAT THE OIL in a large Dutch oven or roasting pan and add the turkey, skin side down. Cook over high heat until skin is golden, about 7 minutes. Remove the turkey and pour off the oil. Replace the pot on the stove and add the water, onion, gar Hamburger barley vegetable soup In 5-quart Dutch oven, brown ground beef (I use extra-lean): drain. Stir in remaining ingredients. Bring to a boil. Reduce heat: cover and simmer 1 hour or until vegetables and barley are tender. Remove bay leaves. Tip: Flavor improves i Barley stuffed green peppers Preheat oven to 350F. Heat the oil in a large skillet. Add mushrooms and onions and cook, stirring until the onions are browned. Stir in the barley, parsley, thyme and pepper(ground). Stir in the cheese; set aside. Rinse the bell peppers. Cut o Beef-barley soup Cut meat into 1" cubes. In a large skillet brown meat, half at a time, in hot oil. Drain well. Meanwhile in crockpot combine carrots, celery, onion, green pepper, and parsley. Add broth, undrained tomatoes, spagetti sauce, barley, basi Wild rice and barley pilaf In a 12-inch frying pan or 2- to 3-quart pan, combine onion, mushrooms, garlic, and 1/2 cup water. Cook, uncovered, on high heat until liquid evaporates and a brown film forms in pan, about 15 minutes; stir often. Add 2 or 3 tablespoons water Barley bread Dissolve yeast in warm water & place in large mixing bowl. Stir in honey & leave till yeast becomes foamy. Combine the three flours & add half to the yeast. Beat with a wooden spoon for 10 minutes. The consistency should be of t Beef barley skillet Saute beef, onion, celery and green pepper. Pour off fat and stir in rest of the ingredients and bring to a boil then turn down heat and simmer until barley is cooked. Mixed grain mushroom casserole Combine grains in a mixing bowl and set aside. Pour the oil into a 2-3 qt. casserole which is safe for both stovetop and oven cooking, and place on med. heat. When hot , saute onion and garlic until tender and translucent, about 5-6 mins. Add t Turkey-barley soup Combine all the ingredients in soup pot or slow cooker. Cook over low heat in the slow cooker for 6 hours or simmer on the stove for 1 hour, or until the carrots are tender and the barley is soft. 1/6 recipe - 181 calories, 1 lean meat, 1 bread, 2 vege Freezer mix barley soup Dip container of frozen mix into hot water just to loosen. In Dutch oven, heat frozen mix and remaining ingredients to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed and barley and vegetables are tender, 30 to Cock-a-leekie soup HEAT ALL INGREDIENTS EXCEPT LEEKS TO BOILING. REDUCE HEAT, COVER, AND SIMMER 30 MIN. ADD LEEKS AND HEAT TO BOILING. REDUCE HEAT, COVER, AND SIMMER 10-15 MIN. Note: I use MUCH less chicken than this. Makes a thick soup, almost like a stew. Rabbit, veal or chicken stew with herbs & barley Melt the butter in a heavy pan and fry the meat with the leeks and garlic till the vegetables are slightly softened and the meat lightly browned. Add the barley, water, vinegar, bay leaves and seasoning. bring the pot to the boil, cover it and Curried spinach & chick pea soup Heat oil & saute garlic for 1 minute. Add carrot, barley, bay leaf & 2 1/2 c stock. Bring to a boil, cover & simmer for 15 minutes. Puree half the chick peas & add to the pot with the spinach, zucchini & seasonings. Simmer Apple barley soup In a small soup pot, saute onions in oil over medium heat for 5 minutes, stirring constantly. Reduce heat, cover and cook, stirring frequently for 10 min.or until onions are browned. Add stock, cider, barley, carrots, thyme, marjoram and bay le Breakfast barley Put the orange juice & water into a pan. Add the paricots cut into small pieces & the spice. Bring to a boil & add the barley. Cover & simmer for about 1 hour, until the barley is tender. Add more orange juice if necessary. Lemon barley water Put the barley & water into a pan, bring to a boil & then cover & simmer for 30 minutes. Strain the liquid into a large jug. Peel the lemons very thinly without any white pith. Remove the pith from the lemons & slice the fruit