Weeknight Barley Soup Recipes

WEEKNIGHT CHICKEN BARLEY SOUP

Steps:

• Remove all the meat from the rotisserie chicken and cut into bite sized pieces. Discard bones and skin, or save them for another use. Measure out 1 pound of the chicken to use in the soup (it will be about half of a large rotisserie chicken). Pack the remaining chicken in an airtight container or bag to refrigerate or freeze for another use.
• Heat the olive oil in a dutch oven or large saucepan over medium high heat. Add the carrots, celery, onion, and salt and cook, stirring occasionally until softened and just starting to brown. Stir in the garlic, pepper, and thyme and cook until fragrant, about 1 minute.
• Slowly pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a boil. Add the barley and the bay leaf then reduce heat to medium. Simmer for 15-30 minutes until the barley is soft (see note)
• Stir in the rotisserie chicken and cook until the chicken is cooked through. Add additional salt and/or pepper to taste if needed.

WEEKNIGHT BARLEY SOUP

Steps:

• Heat olive oil in a large pot.
• Add onions, carrots and button mushrooms to pot, and saute until soft.
• Add barley and saute for five minutes.
• Add shitake mushrooms, chicken broth, and 1 cup of water from the soaking mushrooms.
• Bring to boil, then turn down to simmer for 45 minutes.
• Add a splash of soy sauce if you like, serve and garnish with cheese.

SPRING BARLEY SOUP

Steps:

• In a large pot or Dutch oven, add the oil and garlic, and heat over medium. Cook, stirring, until fragrant and softened but not browned, 2 to 4 minutes. Add 6 cups of water, the barley and 2 teaspoons soy sauce. Bring to a boil over high, then reduce heat to medium and simmer until the barley is tender, 25 to 30 minutes.
• Add the asparagus and peas, and cook until bright green and crisp-tender, 3 to 4 minutes. Remove pot from heat.
• In a small bowl or liquid measuring cup, stir a spoonful of the soup into the miso until dissolved. Pour into the pot, along with the rice vinegar, ginger and remaining 1 teaspoon soy sauce; stir to combine. Taste for salt level and adjust with more soy sauce. (Leftovers will keep for up to 2 days; rewarm over low heat, thin with water, and add vinegar and soy sauce to taste.)