Barely Soup

[Legion Para]

 

[nitrofd]

Maybe my favorite soup,but i prefer a beef barley soup.

 

[Shalom Hobbitess]

The Frugal Gourmet (Jeff Smith) says somewhere to never use water when something flavored will do; that was my first thought with this recipe. Good cooks back then were boiling anything and everything for flavor (speaking of which, I've got corn cobs to boil!), and I suspect most of them used some sort of flavored broth for this dish.

I seem to remember that barley in Civil War days was not as processed as modern barley -- it was pearled, just less thoroughly -- but I couldn't find anything saying so.

I did, however, find this little tidbit, which I knew but had forgotten. Barley was used in pregnancy tests going waaaaaay back.

1. The Wheat and Barley Test
One of the earliest, if not the earliest, home pregnancy tests came from Ancient Egypt. In 1350 BCE, women were advised to urinate on wheat and barley seeds over the course of several days; if the wheat sprouted, she was having a girl, and if the barley sprouted, a boy. If neither sprouted, she wasn't pregnant. The most interesting thing about this test was that it actually worked: In 1963, a laboratory experimented with the wheat and barley test and found that, 70 percent of the time, the urine of pregnant women would cause the seeds to sprout, while the urine of non-pregnant women and men didn't. The Ancient Egyptians knew everything.

http://mentalfloss.com/article/48655/8-historical-methods-detecting-pregnancy

Maybe my favorite soup,but i prefer a beef barley soup.

I like beef barley pretty well, but my favorite barley soup may be Turkey Barley Buttermilk, a recipe from the old Diet for a Small Planet cookbook that I've made with numerous variations over the years.

Turkish Barley-Buttermilk Soup

1/4 cup oil
4 large onions, chopped
2 cups barley
10 cups flavored broth (I like best with homemade chicken broh)
4 cups buttermilk or yogurt (both good)
2 tsp dillweed
2 pat or more butter

Saute onions in oil until translucent. Add barley, stir regularly, until you can smell barley toasting and onion is going brown.

Add stock and cook until barley is well done, 45 minutes to an hour. Remove from heat and let cool, then slowly add buttermilk, then dill and butter.

8 servings

 

[nitrofd]

The Frugal Gourmet (Jeff Smith) says somewhere to never use water when something flavored will do; that was my first thought with this recipe. Good cooks back then were boiling anything and everything for flavor (speaking of which, I've got corn cobs to boil!), and I suspect most of them used some sort of flavored broth for this dish.

I seem to remember that barley in Civil War days was not as processed as modern barley -- it was pearled, just less thoroughly -- but I couldn't find anything saying so.

I did, however, find this little tidbit, which I knew but had forgotten. Barley was used in pregnancy tests going waaaaaay back.





I like beef barley pretty well, but my favorite barley soup may be Turkey Barley Buttermilk, a recipe from the old Diet for a Small Planet cookbook that I've made with numerous variations over the years.

Turkish Barley-Buttermilk Soup

1/4 cup oil
4 large onions, chopped
2 cups barley
10 cups flavored broth (I like best with homemade chicken broh)
4 cups buttermilk or yogurt (both good)
2 tsp dillweed
2 pat or more butter

Saute onions in oil until translucent. Add barley, stir regularly, until you can smell barley toasting and onion is going brown.

Add stock and cook until barley is well done, 45 minutes to an hour. Remove from heat and let cool, then slowly add buttermilk, then dill and butter.

8 servings

Never had it that way.

 

[Jimklag]

Your thread title almost made me spit out my coffee. Whatever you do don't edit it. BTW, I am eating beef barley soup right now.

 

[mofederal]

I have only had beef barley soup. I have seen this video before, but I enjoyed it again. Thanks for posting this.

 

[diane]

Scotch broth is what we used to have a lot - it's made with lamb and we had a lot of sheep. It was pretty good, too!

 

[nitrofd]

Scotch broth is what we used to have a lot - it's made with lamb and we had a lot of sheep. It was pretty good, too!

Love scotch broth.

 

[Northern Light]

Love scotch broth.

Me too! I lovely barley in soup. It has such a creamy hearty comforting taste.
I made this Tomato Barley Soup just the other day. It was very good but might have benefited from a little more seasoning, like basil perhaps.
https://www.allrecipes.com/recipe/16926/tomato-barley-soup/