Best 6 Finger Licking Leek Soup With Sausage And Barley Recipes

SAUSAGE BARLEY SOUP

Steps:

• In a skillet over medium heat, cook the sausage, onion, and garlic until the sausage is evenly brown. Season with Italian seasoning. Remove from heat, and drain.
• In a slow cooker, mix the sausage mixture, chicken broth, carrot, spinach, and barley.
• Cover, and cook 4 hours on High or 6 to 8 hours on Low.

CORIANDER, BARLEY, LEEK SOUP

Steps:

• In a saucepan, bring the 3 cups water to a boil. Stir in the barley. Reduce heat, cover, and simmer 30 minutes.
• Heat the olive oil in a stock pot over medium-high heat, and saute the onions and leeks until tender. Mix in the turkey, and cook until heated through. Pour the beef stock into the pot, and stir in the cooked barley. Reduce heat to low, cover, and cook 1 hour, stirring occasionally.
• Mix the rice wine into the soup, and season with coriander. Continue cooking about 10 minutes. Season with pepper to serve.

FINGER LICKING LEEK SOUP WITH SAUSAGE AND BARLEY

Steps:

• Chop the onion and sauté in the vegetable oil until tender (about 2-3 min).
• Meanwhile wash well and cut the leeks into small rounds. Discard the very rough tips of the green part.
• Thinly chop the garlic.
• Add the leeks and garlic to the onions and cook for 10 more min or until soft.
• In a separate pan brown the Italian sausage breaking it into small pieces.
• Add the sausage to the leek mixture and cook for 2 more min, stirring to combine the flavors.
• Add 1 quart of water to the pot and when it starts boiling add the stock cubes.
• Add the barley and cook according to the package instructions. Usually takes 45 minutes.
• At the end of the cooking you can sprinkle 1-2 tbsp of grated parmesan cheese. Season with salt if necessary.
• The soup thickens on its own because of the starch in the barley. But If you like your soups thicker you can use 1tbsp of cornstarch dissolved in 2 tbsp of COLD water and add it at the end of the cooking. Slowly stir for 2 minutes.

SAUTEED LEEKS IN LEMON DILL BUTTER

Steps:

• Slice leeks in half lengthwise and soak/rinse well to remove dirt and grit.
• Cut the leeks into 2-inch pieces.
• In a large skillet, melt butter over medium heat. Add the leeks and saute until fork-tender.
• Reduce heat to low and stir in lemon juice, sugar, dill, white pepper and salt. Stir to combine well.
• Serve.

LENTIL, BARLEY AND SAUSAGE SOUP

Steps:

• Heat vinaigrette in large saucepan on medium heat. Add chopped vegetables; cook 3 to 5 min. or until crisp-tender, stirring frequently.
• Add chicken broth, lentils and thyme; stir. Bring to boil; simmer on medium-low heat 20 min., stirring occasionally.
• Stir in barley; simmer 15 min. or until lentils and barley are tender, stirring occasionally.
• Add sausage; cook 5 min. or until sausage is heated through, stirring occasionally. Add spinach; cook and stir 2 to 3 min. or just until wilted.

SAUSAGE AND LEEK SOUP

Steps:

• Wash leeks in a large bowl of cold water, then lift out and drain well in a colander.
• Cook carrot and celery in 1/2 stick butter in a 4- to 5-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes. Add leeks and cook, stirring, until softened, about 3 minutes. Add stock and bring to a boil, then reduce heat and simmer, partially covered, 15 minutes.
• While stock simmers, peel potatoes and cut into 1/2-inch cubes.
• Melt remaining 1/2 stick butter in a small heavy saucepan over low heat, then add flour and cook roux, whisking, 3 minutes. Remove from heat and add 2 cups simmering stock, whisking vigorously (mixture will be thick), then whisk flour mixture into remaining stock and return to a simmer, whisking.
• Add potatoes, kielbasa, and marjoram and simmer soup, partially covered, until potatoes are tender, 10 to 15 minutes. Season with salt and white pepper.