Cooking barley soup - Free cooking games for kids to play.

Cooking Barley Soup

cooking barley soup
  • The process of preparing food by heating it
  • Food that has been prepared in a particular way
  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
  • (cook) someone who cooks food
  • (cook) prepare a hot meal; "My husband doesn't cook"
  • The practice or skill of preparing food
  • A hardy cereal that has coarse bristles extending from the ears. It is widely cultivated, chiefly for use in brewing and stockfeed
  • Barley is a cereal grain derived from the annual grass Hordeum vulgare.
  • The grain of this plant
  • cultivated since prehistoric times; grown for forage and grain
  • a grain of barley
  • Nitroglycerine or gelignite, esp. as used for safecracking
  • any composition having a consistency suggestive of soup
  • A substance or mixture perceived to resemble soup in appearance or consistency
  • dope (a racehorse)
  • liquid food especially of meat or fish or vegetable stock often containing pieces of solid food
  • A liquid dish, typically made by boiling meat, fish, or vegetables, etc., in stock or water

Beef and barley.
Beef and barley.
One of the things I love best about cooking soup is its essentially magical nature. If I keep a good, sturdy stock in the house (which I do, thanks to both Swanson and Better than Bouillion), then the occasion of finding myself holding a wee container of leftover steak and another of cooked barley can be transformed easily and quickly into something hearty, glorious, and mightily satisfying to both soul AND tummy. Beef and barley soup 1 onion, chopped smidge of oil 2 cloves garlic, minced 2 carrots, cleaned & chopped 2 sm celeriac (celery stalks work here too, but celeriac is what I had), cleaned, peeled, and chopped. 1 qt stock, I used chicken here, but beef would give a hearty kick as well 8 oz. leftover sirloin steak (or whatever), cut into a 1/4 in or so dice 1 1/2 c. cooked barley 1 small bag frozen corn salt pepper pinch on one's favorite steak rub (my leftover steak had a fair bit of that ubiquitous one that starts with an "M" and is a city in Canada) -pesto for garnish, along w/a teeny sprinkling of crumbled, dried ancho peppers. 1. Saute onion in oil over medium heat until translucent and just starting to brown on the edges. 2. Add garlic and briefly saute just until softened, minding that it not burn. 3. Add carrots and celeriac, sauteeing briefly, then add stock, salt, pepper, and steak seasoning. 4. Bring to a boil, then reduce heat and simmer on low for 10 minutes or so, just until vegetables are getting tender. 5. Add meat, cooked barley, and frozen corn. Raise heat just a smidge & bring all back to a low simmer for another 10-15 minutes, then taste for seasoning and adjust accordingly. Depending on the stock and leftovers used, salt may or may not be needed at all, but don't be shy about adding enough to help bring the flavors together. As noted, I topped this one with a straight up basil pesto, but R topped his with some of the summer's garlic scape pesto from the freezer, and I won't lie, I almost stole it. That one added a fantastic zing and fresh flavor, while the standard pesto was a rich, homey, comforting topping. I suspect that the roasted red pepper and walnut pesto would also be fantastic in this.
Homestyle Chicken Barley Soup
Homestyle Chicken Barley Soup
Very tasty. It doesn't say in the recipe but you should always season (S&P). I also added chopped scallions & fines herbes at the end of the cooking. Very nice, I will make it again.

Homestyle Chicken Barley Soup

1 Tbs vegetable oil
1 cup onion, chopped
1 cup carrots, chopped
1 cup celery, sliced
4- 1/4 cups water
2 cups chicken stock
1/2 cup pearled barley
1/2 lb cooked chicken

Heat oil in a heavy saucepan or Dutch oven over medium heat. Saute next 3 ingredients 4-5 minutes until onion is tender. Add remaining ingredients, except chicken. Increase heat to high and bring to a boil. Reduce heat to low and simmer 40 minutes, stirring occasionally. Add cooked chicken and continue to simmer 5-10 minutes or until chicken is heated through and barley is tender.

Servings: 8


cooking barley soup
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