Turnip and Barley Soup
"I would suggest this recipe to those who already know they love turnips, as I do. It's very simple to make and lends itself to experimentation. I got the basic recipe from soupsong, but modified it to my taste."
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 3 turnips, peeled and cut into bite-sized pieces
- 6 cups chicken broth, fat free (or vegetable broth)
- 1⁄2 cup pearl barley
- salt (optional)
- black pepper
- 1⁄4 cup romano cheese (to garnish)
directions
- Heat the butter and oil in a large soup pot at medium high heat so the butter froths a bit. Add the turnips (which should be whatever size dice you prefer) and cook on medium heat until the pieces begin to brown, about 10 minutes.
- Add the broth and bring the mixture to a boil, then reduce heat and simmer, covered, about 10 minutes.
- Add the barley and cook, covered, about 15 minutes more.
- Serve with salt, pepper and Romano cheese if desired.
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RECIPE SUBMITTED BY
I'm a psychotherapist who decided to start cooking creatively after years of resistance. I cook primarily vegetarian but cook with other ingredients when my family complains too much. I'm the mother of 3 sons, two of whom are grown, and I've been married since 1978. I cringe when I think back on the cooking my poor husband valliantly endured when we were first married. I collect cookbooks and frequent the thrift shops in my area for unusual finds.
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