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    You are in: Home / Greek / Greek Barley Soup Recipe
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    Greek Barley Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Dancer^'s Note:

    This is one soup I love to make in the fall, filling and very comforting.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the butter in a large pot over medium heat.
    2. 2
      Add the onions and sauté until soft and translucent, about 10 minutes.
    3. 3
      Add the garlic, parsley, marjoram, and rosemary and sauté for 1 minute.
    4. 4
      Add the stock, barley, carrots, if using, potato, bay leaf, salt, and pepper.
    5. 5
      Bring to a boil, reduce the heat to low, cover, and simmer until the barley is nearly tender, about 45 minutes.
    6. 6
      Add the milk and heat through.
    7. 7
      Remove from the heat.
    8. 8
      Gradually stir 1 cup of the soup into the egg yolks, then stir the yolk mixture and parmesan into the soup.
    9. 9
      Return to low heat and stir until thickened, about 3 minutes.
    10. 10
      Serve warm.

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    Ratings & Reviews:

    • on August 30, 2003

      55

      My toddler and I both loved this soup. Filling wihout being stodgy. Used thyme instead of rosemary which made little difference. I also scaled the recipe down to a half batch without problems. Thanks Dancer!

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Greek Barley Soup

    Serving Size: 1 (200 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 337.9
     
    Calories from Fat 118
    34%
    Total Fat 13.1 g
    20%
    Saturated Fat 7.6 g
    38%
    Cholesterol 95.4 mg
    31%
    Sodium 567.6 mg
    23%
    Total Carbohydrate 44.7 g
    14%
    Dietary Fiber 7.2 g
    28%
    Sugars 2.4 g
    9%
    Protein 11.8 g
    23%

    The following items or measurements are not included:

    fresh marjoram

    fresh rosemary

    vegetable stock

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