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    You are in: Home / Recipes / Barley Soup With Root Vegetables Recipe
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    Barley Soup With Root Vegetables

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on February 18, 2007

      Lovely vegetarian soup! It brought back memories of my Moms barley soup that she made with leeks. I did find that I missed the heartiness of the meat and OR mushrooms. The dill and lemon made this more of a summer soup making it nice and light. So I wil try it in warmer weather. For barley is one of my favorite grains. Thanks

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    • on February 02, 2007

      Since both DH and I think Barley is underrated, I made this soup today. It is so good, so filling, and makes your house smell really good, too! Honestly, the leeks were just wonderful cooked this way, and all the flavors blended perfectly. The dill was a nice litte touch! Thanks for sharing this wonderful recipe, Sharon123! We loved it!

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    • on February 26, 2013

      Great tasty and healthy soup! I used packaged vegetable stock instead of the bouillon cubes, about 3 cups stock and 4 cups water which seemed to be about the right proportion; because of this I had to add some salt as well. My first time using celery root and I liked both the flavor and the texture. The addition of the dill was a surprise to me but it was really good. Thanks for sharing the recipe!

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    • on February 03, 2011

      Celery root or celeriac is a new vegetable to me. Pretty darn ugly! This soup is nice, however. I used mainly chicken broth instead of cubes and water, which gave a richer taste. The lemon was a nice touch. I would add more barley next time, as I like barley, and maybe use some potato instead of all of the celery root. I don't think it's destined to become my favorite vegetable, but I do like it better than I like cooked celery.

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    • on January 18, 2008

      This is a very nice, hearty soup that tastes good and is easy to make. It has a nice natural sweetness that comes from the carrots. I couldn't find a celery root so I substituted several stalks of celery (yeah I know, they are two different veggies but I had to put something in it). Also, I don't keep bouillon cubes around so I substituted 2 cups of stock for two cups of the water. I also added some sea salt, I suppose the salt in this recipe comes from the bouillon that I didn't have (my stock was low sodium). All in all, this is a tasty way to eat barely and veggies.

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    Nutritional Facts for Barley Soup With Root Vegetables

    Serving Size: 1 (69 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 76.2
    Calories from Fat 17
    Total Fat 1.9 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 23.6 mg
    Total Carbohydrate 13.9 g
    Dietary Fiber 2.5 g
    Sugars 2.5 g
    Protein 1.6 g

    The following items or measurements are not included:

    vegetable bouillon cubes

    celery root

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