JPB wrote:Substitutions were required and it's still simmering, but the taste tests are wonderful. Neither of two grocery stores had savoy cabbage today (no explanation, as they both typically carry it) so I substituted kale. Also, kidney beans in this household would equate to 'brick soup' so I substituted a combination of red beans and lentils.
Odd that the stores wouldn't have savoy cabbage. I've used regular cabbage (about half a regular head) as a substitute. Kale is a common ingredient in Portuguese cooking, so that should work too.
JPB wrote:Does anyone have a good recipe for a soup with barley?
BARLEY SOUP WITH HAM
From the internet. This is about the only recipe that I make on a regular basis that uses allspice -- I'm usually not a big fan of it, but it tastes great in this soup.
3 tb vegetable oil
1 onion, chopped
2 garlic cloves, chopped
2 carrots, diced
2 ribs celery, diced
3/4 cup pearl barley
6 cups chicken broth
1 sm bay leaf
1/4 tsp ground allspice
1/2 c diced smoked ham
3 tb butter
1/2 lb fresh mushrooms, chopped
3 tsp lemon juice
1 tb fresh parsley leaves, minced
Heat oil and saute onions, celery, and carrots until softened, about 5 minutes. Raise heat to medium, stir in the garlic and saute for one more minute. Add the barley, broth, bay leaf, and allspice. Bring to a boil. Simmer, covered, for about one hour, or until the barley is tender. (The soup may be prepared in advance to this point.)
Stir the ham into the piping hot soup and let simmer while you prepare the mushrooms. Heat the butter in a small skillet, add the mushrooms and lemon juice, and stir-cook for 2 to 3 minutes. Stir in the parsley. Add the mushroom mixture to the soup and simmer for 5 minutes longer. Discard the bay leaf. Season the soup with salt and freshly- ground pepper to taste. Ladle into warmed bowls and serve immediately.
RED BEAN AND BARLEY SOUP
From
Saved by Soup (which is either a cookbook or a strange religious cult). Very simple to make. Of course, if the family doesn't like kidney beans, then this isn't the recipe for them.
1/2 cup pearl barley
2 tsp olive oil
1 medium onion, chopped
4 cups red kidney beans, soaked and drained, or two cans, drained
4 cups chicken stock
2 tbsp parsley
1. Saute onion in oil until soft, about five minutes. Stir in beans and stock and bring to a boil; simmer covered for 15 minutes.
2. Meanwhile, in small saucepan, combine barley with water and bring to a boil; simmer for five minutes. Drain barley, rinse, set aside.
3. Transfer beans and onions to food processor, or use immersion blender, and process mixture for 4 to 5 seconds, enough to finely chop the beans but not puree them. Return mixture to pot and stir well to blend.
4. Add barley; bring to a boil and simmer for 30 minutes.
5. Stir in parsley. Season with salt and pepper to taste.
) Was roasting a chicken a couple of days ago and since there was lots of room in the pan (is it just me or are chickens now the size of the Cornish hens of my youth?) added onions, carrots, potatoes, and cabbage. Next day chopped up the leftover veggies, added a large can of diced tomatoes and some chicken stock (and a couple tablespoons of red wine vinegar as a nod to Borscht) -- voila! 